One of our favorite meals is Mariana Sauce over spaghetti squash. This past summer we grew spaghetti squash in our flowerbed. It was the hugest squash plant I have ever seen.
We had a fun squash harvest and ........
As you can see.....
My husband had the most fun of all!
The great thing about winter squash is, if kept in a cool place it will keep through the winter. So, tonight we are going to enjoy a yummy spaghetti squash from our garden.
Squash is packed with vitamins and a great alternative to spaghetti noodles. While I love traditional spaghetti, occasionally it is a good switch with lower carbs and calories to boot.
Preparation is very easy. First you cut the squash in half lengthwise. Place each piece right side up on a cookie sheet and cover with tin foil. Bake for about an hour. Check to see if the squash is done by piercing the inside with a fork. If it is tender then the squash is done.
When the squash is done, I take a fork and flake out the squash and it comes out resembling spaghetti noodles. Then I top it with my favorite Mediterranean Pasta Sauce and mmm mmm good. Enjoy :)
Mediterranean Pasta Sauce
- 1 medium onion, diced
- 1 clove garlic, finely chopped
- 1/8 cup red wine
- 1 can diced tomatoes
- 1/8 cup sun dried tomatoes, diced
- 1/8 cup capers
- 2 TB.sugar
- 1 tsp. salt
- 1/4 tsp.pepper
- 1 tsp. Italian seasoning
This sauce is excellent served over spaghetti squash or whole grain angel hair pasta with a sprinkle of shredded Parmesan over the top.