Did you have a good weekend?
I had a fantastic one! I was at the yoga studio all day Saturday for teacher training, and got to take part in a delightful Warrior class in the morning and try out Yin Yoga in the afternoon, as well as have lunch with some of my fellow yoginis. Then it was straight to the city to spend some time with Michael. I haven’t got to see a whole lot of him this month. We went to the most “Irishty” pub in the city where we feasted on good eats while asking each other trivia questions from games that we happened to find on the ledge by our table. Trivial Pursuit science and history questions for him, and The 90’s Game music and television questions for me.
So, the real reason for this post is food. I’ve meant to post this recipe like a million times since I made it a couple of times back in October and I don’t know why I haven’t. I know we’re not knee deep in squash season anymore, but it’s winter, and squash is still readily available.
The real reason why I love this recipe so much is that it is easy! Super, duper easy! With very little prep work involved.
Basically, all you do is toss the squash in the oven, let it roast, and then when it’s almost done, get the sauce ready. You don’t even have to cut the squash in half before you cook it! And I find chopping squash in half the hardest part about dealing with squash.
I also tried doing the squash in the slow cooker once, which turned out OK. It was a bit watery, and I don’t know if that’s because I cooked it a little too long, or what happened exactly. It still tasted OK, and the good thing about it was that it was done when I got home from work and all I had to do was make the sauce which took like five minutes.
Easy Peasy Spaghetti Squash Supper With Quick Tomato Sauce
(ever so slightly adapted from Rachael Ray EverDay Magazine)
1 spaghetti squash
2 tbsp olive oil
1 small onion (about 1/4 cup), chopped
1 clove garlic, finely grated
1/2 tsp dried thyme
1/4 tsp crushed red pepper flakes
1 can (14.5 oz) diced tomatoes, with garlic and olive oil
Preheat oven to 375º. Wash and dry squash and poke all over with a fork to make small holes. Put on a baking sheet and bake for an hour and fifteen minutes or so, until you can easily pierce it with a knife.
About ten minutes before the squash is done cooking, start the tomato sauce. Heat the olive oil in a skillet over medium heat. Add in the onion, garlic, thyme, and crushed red pepper flakes. Stir occasionally, and cook until the onions are soft, about three minutes. Add in the tomatoes, lower the heat, and simmer for about five minutes. Season with pepper.
Once the squash is done, remove from oven and slice in half lengthwise. Scoop out the seeds and discard. Use a fork, and run it along the squash flesh to create “spaghetti” strands.
Serve by scooping “spaghetti” onto plates and topping with sauce. Sprinkle as much or as little parmesan as you want on top.