Can't beat that!
We tried a new recipe last night. Spaghetti Squash with Sautéed Veggies. I know, it sounds a bit too healthy to actually be good. But it was good so I thought I'd share...
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped (orange would work too)
1 can Italian style diced tomatoes, undrained
spices - salt & pepper, basil, oregano, red pepper flakes, etc. (whatever you feel like pulling out)
1. Preheat oven to 350 degrees.
2. Cut spaghetti squash in half lengthwise and scoop out the seeds with a spoon. (It reminded me of cleaning out a pumpkin). Place spaghetti squash cut sides down on the baking sheet, and bake 45 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Sauté onion and garlic in oil until tender. Add bell pepper and sauté for 2 to 3 minutes. Stir in the can of Italian style tomatoes, and cook until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. (It comes out kind of resembling spaghetti, hence the name). Lightly spice up the squash. I used salt and pepper, basil, oregano, and red pepper flakes. Toss with the sautéed vegetables. Serve warm.
I served it with yummy, toasted cheesy bread. And it makes good leftovers. Bon Appétit! (picture from allrecipes.com)