This year I planted spaghetti squash in our garden and to my delight I'm getting quite a few of them. If you've never tried it, promise me that you will. It is delicious and a great substitute for pasta if you want to save some calories.
Since our garden is also producing an abundance of tomatoes I decided to make spaghetti squash with a chunky tomato-zucchini sauce.
I chopped one small onion, one small to medium size zucchini (also from our garden), minced 2 gloves of garlic. I also added 1/2 cup of store bought shredded carrots. I did plant carrots, but they are not ready to harvest yet. I chopped 6 fresh tomatoes.
I took the photo before I chopped the tomatoes because I wanted you to see how beautiful they look fresh from the garden.
Next, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the zucchini, onion, carrot, and garlic and cook until tender. Don't forget to stir once in awhile.
Now add those beautiful chopped fresh tomatoes, One 8 ounce can of tomato sauce, 2 tablespoons of tomato paste, 2 teaspoons of dried Italian seasoning and black pepper to taste. Bring this to a boil, reduce heat and simmer, uncovered for approximately 15 minutes.
While that is simmering away, take one large or two small spaghetti squash and cut in half lengthwise; remove seeds and strings. Place cut side down in a microwave safe baking dish. Make sure you pierce the skin side all over with a fork. Microwave on high for 5-7 minutes or until tender when pierced with a fork. No microwave, no problem. Just bake it in a 350 degree oven for 30-40 minutes. Carefully, very carefully remove from dish, cool slightly and using a fork shred and separate the pulp into strands. I'm not a very patient person so usually I just use a pot holder to hold the squash in one hand and shred with the other. Although I don't recommend this way 'cause you could end up with some serious burns.
Now, serve it up on a pretty plate, top with the chunky tomato-zucchini sauce, some fresh basil leaves (also from our garden) and a little shredded Parmesan cheese and there you have it, a tasty, friendly on the waist summer supper. Oh, and there was plenty left over for lunch the next day. Believe it or not, this is quite filling. It will feed four, but since it's just my hubby and I, we had leftovers.
I sure hope you will try this sometime. Even if you don't have a garden, all of these fresh ingredients are available in your local supermarket or farmer's market.
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