Friday, September 18, 2009

Spaghetti Squash with Red Sauce

There are a million ways to cook squash, this is my favorite way to cook spaghetti squash.

First of all, you have someone you work with give you a squash.

Wash it on the outside and use your muscles to cut it in half lengthwise.
Scoop out all the strings and seeds (like cleaning out a pumpkin) Heat the oven to 350 degrees. In a 9x13 pan, pour about a half inch of water into the pan.

Lay the cleaned out squash, open side down, into the pan.

Cook in the oven for a about an hour, or until shred-able / scoopable.

When squash is done, take out of oven and remove the strands of squash.

They will be easy to scoop out and will begin to shred as you remove squash from the shell.

Santoreggia Rosso Sauce! (Savory Red Sauce)
½ cup chopped onion
1 bulb of garlic chopped
½ pound ground turkey burger
1 tablespoon steak seasoning
3 tablespoon dried oregano
2 tablespoons grated parmesan cheese
2 teaspoons garlic powder
1 can tomato paste
2 8 ounce cans of tomato sauce
1 can diced tomatoes

Sauté onion in evoo or cooking spray until translucent.
Roughly mix steak seasoning and burger and form small balls of meat. Add to cooked onions. Cook until golden, add garlic and sauté for 1 minute, moving mixture around.
Add all of the tomato products.
Stir in oregano, garlic powder and parmesan cheese. Reduce heat to low and simmer for 30 minutes – 2 hours. It only gets better.
Scoop red sauce over squash and serve! Yum!

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