By Gina Yoder
It’s been a whole year since I’ve had a really good spaghetti squash. I nearly squealed with delight at last week’s Market when I saw the perfect-sized, perfect-shaped spaghetti squash on Hidden Stream Farm’s market table. I grabbed it, and some gold and red cherry tomatoes from Hands On The Earth Orchard, and raided my own vegetable garden, and waited patiently for lunchtime.
Lighter in both carbs and calories than traditional pasta, but just as flavorful, this spaghetti squash with chunky veg sauce takes less than 15 minutes to prepare. IMHO, it’s the perfect lunch.
1 spaghetti squash, on the small side
1 pint cherry tomatoes
3 cloves garlic
1 small bell pepper
7 shishito peppers ( or any sweet pepper of your choice)
Leaves plucked from 2 sprigs of fresh oregano
2 springs fresh basil, chiffonade cut
- Cut spaghetti squash in half lengthwise. Scoop out seeds.
- Sprinkle one half with a dash of salt and place cut-side down on a plate. Pour 1/4 cup of water onto the plate.
- Microwave until easily pierced with a knife, about 6-7 minutes.
- Repeat with the other half squash.
- While squash is in the microwave, prepare the chunky veg sauce: mince garlic, chop bell pepper, slice shishitos, quarter cherry tomatoes.
- Warm 2-3 tbsp. olive oil in a saute pan over medium heat.
- Add garlic, pepper and shishitos and stir and cook for about 2 minutes, until garlic is very fragrant but not browning.
- Add tomatoes and oregano and a bit of salt & pepper.
- Reduce heat to low and cook 5 more minutes, or until the tomatoes soften.
- Turn the squash cut-side up. Run a fork all through the flesh with a scraping motion, and watch it magically turn into angel-hair pasta. Take care to not damage the skin with the fork and you can use the squash itself as a bowl.
- Top each half of spaghetti squash with half the chunky veg sauce, sprinkle fresh basil over the top, and enjoy.