Squash that Squash
Written by Rachel, Posted in Thoughts
At this time of year, we’re starting to see lots of squash. This makes me happy! Do you eat seasonally? About five years ago we started to, because we started getting the Abundant Harvest Organics box. They pack produce that is ripe and in season. I love it! And, I’ve heard that it’s good for you to eat this way! Yippee!
Right now I have three squashes sitting in my squash basket. A butternut squash, an acorn squash, and a spaghetti squash. I have plans for all three. With the butternut, I’m gonna make me some Fancy Pizza with Roasted Butternut Squash and Bacon (like I told you about last week). The acorn squash is going to become a “Squash Bowl”, which I’ll tell you more about soon. And the spaghetti squash will become Spaghetti Squash Rock! I know there are many ways to use these amazing veggies, but sometimes I have my favorites and I don’t really want to do anything else!
So give this a try! It’s a delicious way to use a spaghetti squash. And, it’s not all that complicated! Easy dinner = good idea.
Happy Eating!
Spaghetti Squash Rock
Last modified on 2013-08-22 23:24:00 GMT. 0 comments. Top.
| Spaghetti Squash Rock |
- 1 spaghetti squash, halved, seeds removed
- 1/2 lb. ground meat (I used beef), or tempeh
- olive oil
- 2 tomatoes, diced
- 1 bell pepper, diced
- 1/2 onion, diced
- 5 cloves garlic, minced
- 1 small summer squash, diced
- 1/2 t salt
- 1/2 t pepper
- 1 t dried oregano
- 1/4 t dried thyme
- 2 T red wine vinegar
- 1/4 C parmesan cheese, for topping
- 1/4 C basil, for topping
- Preheat oven to 350F.
- Drizzle squash with olive oil and a sprinkle of salt and pepper. Place cut side down on a baking sheet. Bake on a rack set in the middle or upper position of the oven, for 55-65 minutes, or until flesh of squash is tender (jab it with a fork to find out if it is).
- Heat pan, add ground meat. Drain fat and return meat to pan. Add veggies, herbs, salt and pepper. (Add some olive oil if the pan gets dry.) Cook until reduced and saucy, about 13 minutes.
- Add red wine vinegar, cook 2 min more.
- Taste and adjust seasoning if needed.
- Remove squash from the oven. Scrape with a fork to get the spaghetti-ness from the side. Fill with meat and veggie mixture.
- Top with parmesan cheese, basil, and a drizzle of good quality olive oil (like Bari’s).
- Serve with garlic twists or garlic flats.
To serve more than two as a main dish, add another spaghetti squash. There should be enough filling for 4 people.
