This was going to be just spaghetti squash a la The Kitchen Sink, a blog from which I have bookmarked many a recipe. I had the squash roasting and was starting the sauce when Tyler called to say he'd be home soon. Here's how that conversation went:
Tyler: "What's for dinner?
Me: "Spaghetti squash"
T: "Spaghetti squash and what?"
M: "Spaghetti squash and... sauce..."
T: "Can we have spaghetti with it?"
M: "But it's like spaghetti, only it's squash"
T: "Have your squash, I'll just make some pasta when I get home then"
Hence the redundancy of spaghetti with spaghetti squash. It was really good, and I'll probably make it like this again. But one night when Tyler is out I will have Spaghetti Squash with NO Spaghetti and I will enjoy it all by myself. With a glass of wine. Or maybe two.
SPAGHETTI WITH SPAGHETTI SQUASH
- 2 medium spaghetti squash, halved lengthwise, seeds and pulp removed
- 2 tbsp olive oil, divided
- salt and pepper, to taste
- 8 oz dried spaghetti (angel hair pasta would work really well too)
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 cup tomato sauce
- Parmesan cheese, grated
Preheat oven to 400 degrees F. Drizzle squash with 1 tbsp olive oil and sprinkle with salt and pepper. Roast 45-50 minutes.
Meanwhile, cook pasta to al dente, drain, and add back to pot. In a saucepan, saute shallots in remaining tbsp of olive oil over medium heat until softened. Add garlic and red pepper flakes, saute for 1 minute. Add tomato sauce and lower heat, cooking until heated through. Add to drained pasta.
Scrape strands of cooked squash out of skins with a fork and add to pasta. Toss to combine everything. Serve with Parmesan cheese on top.