Monday, August 22, 2011

Spaghetti Squash with Creamy Pasta Sauce

Spaghetti Squash

One large spaghetti squash [feeds two, get more if you have more people]
salt and pepper for taste
Extra Virgin Olive Oil
Added seasonings you think you might like
Parmesan Cheese [fresh grated or container - just enough to top off the squash]
    1. Preheat oven to 400 Degrees [you may want 425 if your oven runs on the cool side]
    2. Slice Spaghetti Squash down the middle lengthwise into 2 halves. [use a sharp knife, this is like trying to carve a pumpkin and oddly enough smells just like it - which worried me at first after my pumpkin fail]
    3. Scoop out strings and seeds with a spoon and throw away [don't dig too deep you need that flesh to eat it at the end].
    4. With squash cut side facing up - drizzle liberally with olive oil and season with salt, pepper and any other seasoning you might like [I added garlic pepper]
    5. Place squash CUT SIDE DOWN on metal baking sheet
    6. Bake for 45 mins to 1 hour in preheated oven until outer skin is soft to the squeeze [think like a potato] 
    7. Remove from oven and let cool for a moment - you may need to hold the squash with a oven mit for the next step. Flip slightly cooled squash face up on to serving plate or tray.
    8. Using a fork, gently rake the inside of the spaghetti squash causing the "meat" to turn into lots of "spaghetti like" noodles for your dinner
    9. Once you have "shredded" the inside of each half of the squash, top with creamy pasta sauce and sprinkle with fresh grated [or container] parmesan cheese.
    Creamy Pasta Sauce

    2-Cans of Petite diced tomatoes
    1-Can of Quartered artichokes
    1/2 cube of cream cheese
    Salt, Pepper and Garlic Salt
    Half & Half

    Simmer both cans of Tomatoes for about 5 mins.
    Add the artichokes.
    Salt, Pepper and Garlic Sauce to taste.
    Add Cream Cheese
    Simmer on low until ready to serve
    Add Half & Half until you get the consistency that you want and simmer until warm.

    ~Jessica made this for us the other night and once I tasted it I knew I had to have the recipe. Thanks Jess.

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