It’s been awhile since I’ve blogged! I have been sick for the past month, and after finally going to the doc, I found out I had strep throat. Awesome. But I’m slowly but surely getting rid of all the yuckiness! This week I’ve jumped back into the swing of things with working out (even twice a day if I have time–discovered my bro in Granbury was doing 2-a-days to try to get a leg up in our family weight loss challenge this year… we’ll see about that!) and eating well (I used my illness to justify eating pints of Ben & Jerry’s ice cream. Ugggh.).
Today’s recipe is one of my favorite things to make, especially for people who don’t like “healthy” food–Spaghetti Squash Spaghetti. I mean, everyone loves spaghetti right?! This recipe takes a little longer than boiling noodles and warming up a jar of sauce, but it is totally worth it. I believe I have perfected my homemade marinara sauce (it only took me about 5 tries! haha), so trust me–you will never want to buy sauce again after you try this recipe!
First, preheat your oven to 375F. Using a sharp knife, cut the ends off of the spaghetti squash, and then cut it in half lengthwise. You will need to put some muscle into it, but be careful to not cut yourself! Drizzle a little bit of olive oil, and sprinkle some salt and pepper on the inside before putting on a sheet pan to roast.
Roast the squash for about 40-45 minutes. This was a fairly small one, so a large one (like in the summer when they’re in season) would probably take about an hour. Using a hot pad or towel, check to see if it has softened some when you squeeze it. You don’t want it to be too soft though, otherwise your “spaghetti” will no longer look like noodles and will just be a pile of mush! (I know this because it’s happened to me!) While this is roasting, get started on your sauce. A lot of famous chefs and recipes (eh hm.. Alton Brown) call for a low and slow cooking process when making spaghetti sauce, but as most of you know, I am impatient and want my sauce in an hour or less! A tip for this part is to think of it like you are building your sauce one layer of flavor at a time. I start with the onions, then garlic, and continue adding ingredients based on what needs the longest or shortest amount of cooking time (I do this same thing when making a stir-fry or veggie mix of some sort so that everything has a similar texture.). So preheat a large saute pan (need a pretty big pan for this!) to Medium heat with about 1 tblsp of olive oil while you start chopping your onion. Add one diced onion to the pan and add about 1 tsp. of salt (salt pulls out the moisture in onions & mushrooms and aids the cooking process! I’m not really sure the science behind it, but I know everyone on the Food Network does it… so yeah!). While the onion is cooking, mince 3-4 cloves of fresh garlic and add to the pan. Stir occasionally to keep it from burning.
At this point you can add meat if you want to. Today, I added about 1 pound of lean ground turkey. Usually, I leave the meat out and enjoy a lovely vegan meal! So, if you’re not a meat lover, skip this step and continue everything else the same. If you are one of those people who absolutely must have meat with every meal– here’s your chance to beef it up. Speaking of beef–I’ve used lean beef before and it’s pretty good that way too. I suggest using a very lean meat, whatever you choose, so that you don’t have a lot of excess grease in your sauce. Yuckkk. So once the onions and garlic have cooked for a bit and started to look translucent, add in your meat and brown it with some salt, pepper, and italian seasoning. While your meat is browning, chop the ends off of about 2 cups of brusselsprouts and peel off the outer layer that has brown junk and people’s germs and dirt on it. These will be a tasty garnish on top of your spaghetti, and if you’re going the vegan route, they give it a nice “meatball” appearance. Cute, huh? I stole that idea from The Crafthouse here in Lubbock.
Once your meat is browned (no red/pink spots!), deglaze your pan with a little bit of dry white wine (about 1/2 cup). This helps your meat not to burn while you continue building the sauce and makes it extra tasty, of course. If you don’t have wine, you can skip it. Just make sure you keep an eye on your pan and stir frequently while you continue to chop other stuff. Next, slice one container of mushrooms (I used baby portobellas) and add to the pan (add a little salt again! don’t worry!). Then, add in some cherry tomatoes, sliced in half. You can add any kind of fresh tomato you like. I just really love cherry tomatoes. I used an entire container of the Sun Harvest kind. I think adding some chopped fresh tomato gives the sauce some good tomato chunkiness, which is especially good if you’re not using meat or mushrooms (both optional, but you really need onions, garlic, tomatoes, and fresh herbs… for sure!).
After your tomatoes have cooked down a little bit and look kinda squishy, pour in one 28 oz. can of CRUSHED tomatoes. Seriously, crushed is the way to go. This is what will make your sauce–sauce! I’ve tried using diced or stewed tomatoes, but it just doesn’t taste the same, and not to mention, you have to use an immersion blender or some other kitchen gadget to get it to the right consistency. Stir all this delicious goodness up and let it simmer for awhile. In the meantime, your spaghetti squash should be done, so get that out of the oven and let it cool. Then, toss your brusselsprouts with a little olive oil, salt, pepper, and about 1/2 tsp. of sugar (you won’t taste the sugar, but it helps brown the sprouts!), and using the same sheet pan from your squash, roast the brusselsprouts in a 400F oven for about 20 minutes (25-30 if you like softer veggies). So now, your squash should be cooling, brusselsprouts are roasting, and your sauce is simmering. Time for fresh herbs!
Finely chop about 1/2 cup each of FRESH oregano, flat leaf parsley, and basil, and stir into your sauce. Might want to turn the heat down to low so you don’t have marinara sauce splattering everywhere!
Once your spaghetti squash is cool enough to handle, carefully scrape out the seeds and discard, and then using a fork scrape out all the squash into a bowl. You can actually roast your squash ahead of time since you need it to cool, so this might help save some time if you’re a planner. Or if you are tired of waiting, wear a hot pad while you’re scraping. 🙂
This is what the brusselsprouts should look like when they’re done. Some “burnt” looking edges, yet still green and tender. After you’ve got your “spaghetti noodles” ready, and the sprouts are out of the oven… It’s time to assemble!
Depending on the size of your spaghetti squash and your saucey-ness preference, you may not need all the sauce. As always, feel free to figure out what you like and take out the things you don’t. And as a side note–if you don’t like chunky sauce, you can always use an immersion blender to smooth it out. Best wishes to you on your journey to being fit and healthy! Just remember that eating healthy doesn’t have to be boring and tasteless. 🙂
Quick Reference Recipe:
You’ll need: 1 onion, 3-4 garlic cloves, 1 pint mushrooms (optional), 1 pint cherry tomatoes, 1 can (28 oz.) crushed tomatoes, 1 lb. lean ground turkey (optional), 1/2 c. dry white wine, 2 c. brusselsprouts (optional), 1/2 c. each of fresh basil, flat-leaf parsley, & oregano, 1 spaghetti squash, olive oil, salt, pepper, italian seasoning, 1/2 t. sugar
1. Preheat oven to 375 F. Cut spaghetti squash in half lengthwise. Drizzle insides with olive oil, and sprinkle with salt and pepper. Place flat side down on a sheet pan and roast in the oven for approx. 45 minutes. (Larger squash may take up to an hour.) When soft to the squeeze but not mushy, take out and let cool.
2. In a large saute pan on medium heat with approx. 1 tbls. olive oil, cook diced onion and minced garlic. Once onions start to become translucent, add in ground turkey. Season with salt, pepper, & italian seasoning (graciously!). For the vegan option– skip the meat and go straight to mushrooms!
3. Once meat is browned, deglaze with about 1/2 c. dry white wine. Add in sliced mushrooms and cherry tomatoes (halved) and cook until tomatoes become slightly macerated (squishy and wrinkly).
4. Pour can of crushed tomatoes into the sauce pan. Stir to combine. Finely chop all the fresh herbs and add to the sauce. Let simmer for as long as you can or choose to (low heat).
5. After the spaghetti squash is out of the oven, raise your oven temp to 400 F. Cut the ends off of all the brusselsprouts and peel off the top layer of leaves. Toss in a bowl with olive oil, salt, pepper, italian seasoning, and 1/2 tsp. sugar. On same sheet pan, roast brusselsprouts for approx. 25 minutes.
6. Once squash has cooled, remove seeds and scrape out all the “noodles” with a fork into a bowl. When everything is ready, toss the “noodles” with your sauce and top with roasted brusselsprouts.
Time: 1-1/2 hours total Serves: 4-6