Friday, June 22, 2012

Spaghetti Squash Spaghetti

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Hey friends, Emily here.  This recipe is from one of my college buddies, Marissa.  Enjoy!


1 medium spaghetti squash

1 small onion

3 garlic cloves

cherry tomatoes

1 squash

1 zucchini

mushrooms- sliced

olive oil

Italian seasoning

Red wine/balsamic vineagar

1 T pesto (optional)

Pine nuts, or if poor, sunflower seeds

Poke holes in spaghetti squash, microwave for 5 minutes. Slice in half and place in baking dish, sliced

side facing down. Bake at 350 for 1 hour.

In a large saucepan bring olive oil to a simmer, add garlic and onion, and simmer until tender. Slice the

veggies and add all of them, stirring occaisionally. Add vinegar, pine nuts, seasoning, pesto, salt and

pepper, and whatever other seasonings you want. Continue to sauté until all veggies are tender and the

juice reduces to make a sort of sauce.

Once spaghetti squash is done, rake it with a fork to get the meat out of the rind, it will come out stringy

kind of like spaghetti. Use this as the pasta, and spoon the sauce over top. Yum.

I like it with yeast rolls. Yay carbs.

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