Roasted Spaghetti Squash with Chunky Tomato Garlic Sauce

Share the Love!Share on Facebook0Tweet about this on TwitterPin on Pinterest6Share on Yummly0Share on StumbleUpon1Share on Google+0Share on Tumblr1Email this to someonePrint this page

Hey, look at me… adding a NON Mexican recipe into the mix.  Who even am I… I KNOW.  

I’ve really been struggling lately in figuring out where I want to take the direction of my recipes.  I’ve also been super boring and making the same shit over and over again, none of it interesting.  At least to me, they aren’t.  But then I had an interesting conversation with a coworker the other day when I found out she didn’t know what either a caper or a brine were, all in the same conversation.  I mean, I know I’m obsessed with Food Network, but I never considered either of these things to be some top secret thing that most people don’t know about.  

That’s when I realized, maybe a lot of the stuff I eat really isn’t all that boring.  It’s amazing what you learn when you have conversations with people, am I right?

I also struggled to figure out what to even call this sauce, so that’s a work in progress.  For now, “Chunky Tomato Garlic Sauce” will have to do.

Now, before I get into this recipe and the obvious amazingness of it, I wanna talk about this bad boy right here.

Roasted Spaghetti Squash with Chunky Tomato Garlic Sauce

So we all know jury’s still out on saturated fat; I honestly don’t know if that will be a debate that will ever end.  So, while that war is being waged in Nutritionland, I try to focus on the KNOWN good fats, polyunsaturated and monounsaturated fats.  The same good shit you find in avocados, pretty much.  I started researching what kind of oil I wanted to use for this recipe, because there’s a decent amount of it in here, but I still wanted it to be healthy.  I immediately wanted to reach for the avocado oil, but after going through the different types of oil in the grocery store, I found that grapeseed oil not only has the same kind of fats as avocado oil, but it’s hella cheaper.  So needless to say, this baby has been my BAE in cooking as of late. 

Take a bow, coconut oil, you’ve been bumped.

So anyway, this recipe is stupid simple and absurdly delicious for being as simple as it is.   You can absolutely use it on regular pasta if spaghetti squash isn’t your cup of tea, I dig it either way.  But if you’ve never had spaghetti squash and you’re feeling adventurous, this would be a good introduction.  

Ingredients:
1 large spaghetti squash (I got a three pounder)
3 tbsp grapeseed oil
10-12 cherry tomatoes
2-3 large cloves of garlic, minced
1/2 whole roasted red pepper, chopped
2 tbsp capers
1 stuffed cup of fresh spinach, chopped
3 slices of turkey bacon (optional) diced
3 tbsp goat cheese (optional)
Salt and pepper to taste

Preheat your oven to 400 degrees fahrenheit.  

So if you’ve never made spaghetti squash, this first step may cause you to cuss me out, but it’s gotta be done.  Cut that giant nugget of nutrition in half, lengthwise.  It’s a pain in the ass, I know, but it can be done with a little strength and determination.  Maybe a little patience, too.

Once you’ve done the best you can to cut it evenly (it won’t be, it never is, no big deal), dig out all the seeds and weird stringy stuff in the middle to throw away.  Put it on a pan of some sort, lined with foil if you hate doing dishes like me, and split 1 tablespoon of grapeseed oil between the two halves.  You really only need to worry about making sure the insides are covered, the shell won’t burn.  Sprinkle with salt and pepper and pop it in the oven for 45-50 minutes.  

Roasted Spaghetti Squash with Chunky Tomato Garlic Sauce

Now for the good stuff.

Grab a medium sized skillet and put it over medium heat.  Add 2 tablespoons of grapeseed oil, tomatoes, and minced garlic.  Make sure the tomatoes are coated in the oil and stir occasionally, making sure the garlic doesn’t burn like mine almost did in the picture (we’re just going to call that extra flavor).  If you’re adding bacon, this would be the time to throw that in there, too.

After about 20-25 minutes, your tomatoes should be ready to burst.  You’ll notice the skin getting cracks or they’ll start to swell.  If they’re feeling pretty squishy, feel free to help them along by gently pressing down on them with the back of a fork.  Just watch out for squirters.    

Roasted Spaghetti Squash with Chunky Tomato Garlic Sauce

Once they’ve mostly popped, add your capers, roasted red pepper, and spinach.  Once the spinach has just wilted, take it off the heat.  You still want it to be a nice, bright green color.  

Roasted Spaghetti Squash with Chunky Tomato Garlic Sauce

When your spaghetti squash is finished, let it cool.  You kinda need your hands and this stuff is gonna be HOT.  Again, if you’ve never had it or don’t have a clue why it’s called spaghetti squash, this is why.  When you go at it with a fork, it turns into little strands of “spaghetti” like squash.  It doesn’t actually taste like spaghetti though, forewarning. 

Roasted Spaghetti Squash with Chunky Tomato Garlic Sauce

I got right at about 30 ounces of squash from my 3 pound nugget, and split it in half.  I know, you’re probably thinking that’s waaaaayyyy too much.  But it’s not.  The calorie count for spaghetti squash is super low; literally less than 150 calories in 1 pound.  Honestly, majority of the calories are coming from the grapeseed oil.  It’s still super filling and uber healthy.  And delicious.  Did I mention this shit tastes amazing?

Roasted Spaghetti Squash with Chunky Tomato Garlic Sauce

Roasted Spaghetti Squash with Chunky Tomato Garlic Sauce
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 large spaghetti squash (I got a three pounder)
  2. 3 tbsp grapeseed oil
  3. 10-12 cherry tomatoes
  4. 2-3 large cloves of garlic, minced
  5. 1/2 whole roasted red pepper, chopped
  6. 2 tbsp capers
  7. 1 stuffed cup of fresh spinach, chopped
  8. 3 slices of turkey bacon (optional) diced
  9. 3 tbsp goat cheese (optional)
  10. Salt and pepper to taste
Instructions
  1. Preheat your oven to 400 degrees fahrenheit.
  2. So if you've never made spaghetti squash, this first step may cause you to cuss me out, but it's gotta be done.  Cut that giant nugget of nutrition in half, lengthwise.  It's a pain in the ass, I know, but it can be done with a little strength and determination.  Maybe a little patience, too.
  3. Once you've done the best you can to cut it evenly (it won't be, it never is, no big deal), dig out all the seeds and weird stringy stuff in the middle to throw away.  Put it on a pan of some sort, lined with foil if you hate doing dishes like me, and split 1 tablespoon of grapeseed oil between the two halves.  You really only need to worry about making sure the insides are covered, the shell won't burn.  Sprinkle with salt and pepper and pop it in the oven for 45-50 minutes.
  4. Grab a medium sized skillet and put it over medium heat.  Add 2 tablespoons of grapeseed oil, tomatoes, and minced garlic.  Make sure the tomatoes are coated in the oil and stir occasionally, making sure the garlic doesn't burn like mine almost did in the picture (we're just going to call that extra flavor).  If you're adding bacon, this would be the time to throw that in there, too.
  5. After about 20-25 minutes, your tomatoes should be ready to burst.  You'll notice the skin getting cracks or they'll start to swell.  If they're feeling pretty squishy, feel free to help them along by gently pressing down on them with the back of a fork.
  6. Once they've mostly popped, add your capers, roasted red pepper, and spinach.  Once the spinach has just wilted, take it off the heat.  You still want it to be a nice, bright green color.
  7. When your spaghetti squash is finished, let it cool.  You kinda need your hands and this stuff is gonna be HOT.  Again, if you've never had it or don't have a clue why it's called spaghetti squash, this is why.  When you go at it with a fork, it turns into little strands of "spaghetti" like squash.  It doesn't actually taste like spaghetti though, forewarning.
My Fat Healthy Life http://myfathealthylife.com/
  • Share on Tumblr

Leave a Reply