One thing I love about fall is the pretty little gourds that fill the farmer’s markets on Saturday mornings. About as diverse as the people who shop for them, I’ve always had an affinity for collecting the weird-looking ones each season. The gourds, not the weird people. Not that there’s anything wrong with weird people. I don’t think you should make it your mission to collect them though.
It wasn’t until a few years ago that I actually started cooking with these gourds. Growing up I was familiar with seeing things like summer squash and zucchini in dishes, but I never knew other types of squash could be so tasty.
Since I’m all about doing things fall even though it’s still 96 degrees outside this year, I decided to roast up a spaghetti squash the other night for dinner. I know what you’re thinking, no way is that going to take the place of the traditional pasta I know and love. And you would be right. The flavor is sweeter, the texture a little more, dare I say it, moist, and it’s a vegetable for goodness sake.
But isn’t it kind of cool that the weird-looking gourd you usually use to decorate your table each fall turns into these lookalike spaghetti noodles once it’s cooked? And that you can go for seconds or thirds without any guilt?
Spaghetti Squash Spaghetti
- 1 large spaghetti squash
- 2 TBL olive oil
- salt and pepper
- 1-2 shallots, sliced
- 1 C fresh tomato puree or paste
- 1 clove garlic, minced
- 3-4 white mushrooms, chopped
- 1/2 C fresh tomatoes, chopped
- 1 tsp oregano
- 2 tsp red wine vinegar
Preheat oven to 450 degrees.
Slice squash in half and scoop out and discard seeds. Drizzle olive oil on the flesh sides of the squash and sprinkle with salt and pepper. Place flesh-side down on a foil-lined roasting pan. Roast for 30-40 minutes or until top of squash is soft to the touch.
In a dutch oven, heat remaining olive oil over medium heat. Saute shallots until clear. Add garlic, mushrooms and chopped tomatoes. Add tomato paste and a little water if needed. Season with red wine vinegar, oregano, salt and pepper. Let simmer until sauce thickens.
Scrape flesh of squash into bowl. Add sauce just before serving.
It’s vegetarian, whole30 approved, healthy, and it tastes good. Can’t beat those odds.
Tagged: dinner, fall recipes, italian, meal planning, meatless spaghetti, mushroom and shallot marinara, recipes, spaghetti squash recipes, vegetarian, whole 30 approved spaghetti, whole foods, whole30