A great way to use the season’s beautiful spaghetti squash. Spaghetti squash is also a great alternative if you can’t eat or need to avoid flour based pastas. Not a fan of red sauces, Clara prefers her’s just tossed with butter, the herbs and the Parmesan.
Ingredients
- 2 medium spaghetti squash
- 1- 1 1/2 cups spaghetti sauce or marinara I used a sauce that I'd made earlier with black olives
- grated Parmesan
- fresh sage minced
- fresh oregano minced
- fresh thyme minced
Servings: servings
Instructions
Cook the squash
- There are several ways to cook squash. You can simply pierce the skin and pop it into a 375 oven and bake until a knife inserted comes out clean. Or you can choose the water bath option. Place squash whole in a large pot and cover with water. Bring to a boil, then reduce heat to simmer. Cook until the skin is easily pierced with a knife, about 30 minutes. Remove from pan and allow to cool.
Prep the squash
- Once the squash is cool enough to handle slice each squash in half lengthwise. Scoop out the seeds--save and clean those for snacks later. Using a fork, gently scrape through the squash pulling up the flesh into strands like spaghetti. Time to make a choice: You can either pull the squash entirely out of its shell or leave it in.
Put it all together
- Pour herbed tomato sauce over squash and grate on fresh Parmesan. Bake in 350º oven for about 30 minutes or until thoroughly heated. My daughter doesn't love red sauces, so her's is a simple herb butter with grated Parmesan
Recipe Notes
Healing Energetics: Squash is excellent for the Spleen and Stomach. The tomatoes benefit the Heart and are rich in antioxidants.
Primary season: Late Summer, Autumn & Winter
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