Featured recipe from Marilu’s table * Spicy spaghetti squash
Spaghetti squash is a tasty substitute for pasta. It has a bit more flavor, and a different set of nutrients. Plus, what’s not to like about a little variety?
This recipe describes an easy way to cook the squash. Cut it lengthwise to open it, spoon out the seeds, and you’ll see stringy flesh. That’s the spaghetti! Use a fork to pull the strands apart gently. You can toss the spaghetti squash with any of your favorite sauces to make your own updated recipe!
Sometimes people in the house don’t like an all-vegetable meal. In that case, make a 1/4 pound of whole-grain spaghetti (we like Tinkyada rice pasta) and toss it with the spaghetti squash.
Serve with a side of sauteed greens and cannelini beans (we like them all sauteed with onion and garlic, yum!).
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Spicy Spaghetti Squash
Blue * Serves 4-6
1 medium spaghetti squash (2 pounds)
2 Tablespoons extra virgin olive oil
3 garlic cloves, minced
1/4 teaspoon hot red pepper flakes
salt or Bragg Liquid Aminos
Preheat oven to 375F.
Wash the squash and place it on a baking sheet and bake for about 1 hour, or until the squash is tender when pierced with a fork. Cool 10-15 minutes. Halve the squash and discard the seeds. Use a fork to remove the stringy flesh.
Heat the oil, garlic and red pepper flakes together in a medium skillet. Cook over medium heat, stirring, until the garlic just begins to color (and is fragrant) – about 2 minutes.
Add the squash “noodles” and Bragg’s and toss together until heated through.
