Saturday, December 5, 2009

Spaghetti with Spaghetti Squash

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.

Serves 4
  • 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.

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