Whatsup you guys, how are ya’ll doing? I’m doing great now that I’ve got some healthy food in my belly.
I was always skeptical of using spaghetti squash as a “noodle” for pasta. I mean, I love carbs. I love pasta. A vegetable couldn’t possibly do it justice.
But believe me, it can.
The thing is, it is a bit different, but like a lot of vegan foods, you have to go into it with the mindset of “I’m having spaghetti squash Pomodoro” and not “Where’s the pasta?”
It’s like mock meats and cheeses. They are so different from the real thing most of the time, which I personally like, but for those carvinores out there just give it it’s own chance. You might just like it if you allow yourself.
To go along with this dish I served a Sangiovese, something quite tart and medium bodied to really compliment the acidity of tomatoes.
Spaghetti Squash Pomodoro
(Recipe adapted from Epicurious)
1 medium spaghetti squash
2 tbls olive oil
1 medium onion, chopped
1 clove garlic, minced
splash of white wine
15 oz whole tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
salt and pepper to taste
Preheat the oven to 375F.
Cut the squash in half and place on a large baking sheet. Roast in the oven for about 20-25 minutes or until easy to scrape into strands. Let cool and set aside while you make the sauce.
Heat the olive oil in a large pan and add in the onions. Cook until transclucent, about 5-10 minutes before adding in the garlic. Cook 1 minute longer. Add in the white wine and cook another 1-2 minutes before pouring in the can of tomatoes, juices and all. Add the rest of the ingredients and let cook until thoroughly warmed.
Scrape the squash with a fork making pasta like tendrils. Place these in the sauce and serve immediately.