Monday, January 28, 2013

Spaghetti Squash and Mediterranean Pasta Sauce

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
Over medium high heat saute the onion until caramelized, then add garlic and saute for a minute stirring constantly. Add red wine and stir the red wine making sure to mix the caramelized onion mixture well. Add the remaining ingredients. Turn heat down to low, put lid on pan, and let simmer for 20 minutes, stirring occasionally.

This sauce is excellent served over spaghetti squash or whole grain angel hair pasta with a sprinkle of shredded Parmesan over the top.

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