Spaghetti Squash with Italian Vegetables

Spaghetti Squash with Italian Vegetables and Herbs

Spaghetti Squash with Italian Vegetables and Herbs

I’ve always been intrigued by spaghetti squash. It’s such an interesting vegetable! In the raw state, except perhaps for the color, the flesh looks pretty much like any other type of hard squash. But when it’s cooked, it forms small spaghetti-like strands that can easily be flaked off with a fork. It’s remarkable and oh-so-versatile! It can be served in a number of ways, varying from spaghetti-type dishes to standard vegetable fare. What a veggie.

I felt the urge to make spaghetti squash with sauteed veggies, so hence, this new recipe! I bought a small one, since I’m only feeding myself and my husband. We DO certainly enjoy leftovers, but I don’t want to eat them for a week, so this recipe was built around a very small spaghetti squash. The other vegetables and herbs can easily be increased if you’re working with a larger squash. Feel free to cook the squash any way you want. I roasted it and made a video along the way (see below). Also, the full recipe can be downloaded in a .pdf file from my website HandMadeInIowa.com. Check it out! Let me know if you give this a try and send me comments below! Judi

Spaghetti Squash with Italian Vegetables and Herbs
Makes About 4 Side Dish Servings

1 small spaghetti squash
Extra virgin olive oil
3 cloves garlic, chopped
1/3 cup chopped onion
2 large Roma tomatoes, chopped
1 cup frozen Italian vegetables, thawed and cut into bite-size pieces
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sea salt
1/8 tsp black pepper
Grated Parmesan cheese, optional

Cook the spaghetti squash any way you prefer. To roast it, wash the squash, cut the stem end off, then cut it from end to end. Remove the seeds and cover each piece entirely with a light coating of olive oil. Place cut side down on a baking sheet and roast at 400F until fork tender, roughly 45 minutes. Remove from oven and allow to cool before removing the strands with a fork. Set strands aside.

Warm a skillet over medium heat. Add about 1 tablespoon of olive oil and saute the garlic and onion until they start to get soft. Add the diced tomatoes, thawed vegetables and seasonings (except the cheese). Saute until vegetables are slightly fork-tender, then add the strands of squash and saute until the squash has reheated. Serve topped with grated Parmesan cheese, if desired.

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