by Lindsay Freedman, The Toasted Pine Nut
You ever come across a food or veggie that seems really amazing but when it comes time to cook it, you don’t even know where to start? Spaghetti squash is exactly that. I promise you… it’s way easier to make than you think.
We don’t do too much traditional pasta in our house. My husband, Jaryd, can’t eat it, so I tend to sub in spaghetti squash when we’re craving a pasta night. Spaghetti squash is a really great way to make our meals more plant based, AND keep it lower carb and gluten free.
I’ve shared a few times on my Instagram stories my no-fail favorite way to prepare spaghetti squash and I get a bunch of thank you messages from you guys because in a few quick steps, this marvelous and versatile veggie has been demystified.
Today I’m making it blog official and I’m sharing the best and easiest way to roast a spaghetti squash.
But, you can’t eat spaghetti squash without a really delicious sauce, right? Well, I suppose you can, but sauce is highly recommended. Check out these TWO new fun sauce recipes using my favorite tomatoes from Village Farms.
The first sauce is a Cabernet Estate Reserve® Tomato Meat Sauce. It uses Village Farms’ beautifully dark Cabernet Estate Reserve® cherry tomato. I was immediately drawn to it because, well, the Cabernet part. The tomato itself is everything I wanted it to be: deep wine color and rich crisp sweet fruity flavor. I love the Cabernet tomato in this recipe because it adds such a depth of flavor to this sweet meat sauce. Jaryd tried the Cabernet tomato and declared it his favorite, I’m inclined to agree.
The second sauce is the Lorabella Blossom® Tomato Romesco. I love the exciting orange color of the Lorabella tomato. With its unique citrus floral undertones, I thought the Lorabella Blossom® tomato would be perfect for a light and playful romesco. And!! If you’re looking to keep things lighter in the new year, this sauce is Whole30 compliant and vegan!
So, let’s get to it and make roasted spaghetti squash with two fun new sauces!
First, cut the ends off the spaghetti squash and then cut it in half lengthwise. Scoop out the seeds and discard them. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
Place the spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes. Flip it and roast for another 10 – 20 minutes (depending how large your squash is).
Once the squash is done roasting, use a fork to pull the spaghetti strands from the shell. You can either scoop them onto a plate or bowl, or eat it straight from the shell. Choose your sauce and enjoy!!
This post and recipe were created exclusively for Village Farms and originally appeared on The Toasted Pine Nut.Print