Gotta Say

Spaghetti Squash with Garlic Sauce

Fall is officially here, even if the temperatures aren’t fully reflecting that fact.  However the air is crisper and the leaves are starting to change colors, an early indicator of what’s to come.  I enjoy fall, as long as I don’t think about the fact that winter comes after fall which is a season I just don’t appreciate.  However I will do my best to ignore the fact that “winter is coming”.   Another indicator of the weather to come: the arrival of winter squash in the grocery store!  I’m still trying to incorporate as much seasonal and local food in my diet as possible, so when I saw the sign indicating the spaghetti squash came from a farm in the county over I grabbed one and started thinking about what I could do with it.  I had made spaghetti squash one last year, and while it was good, it certainly wasn’t memorable.  I decided to cook it similar to how I do butternut squash and decided to use one of my go-to-sauces as a topping.  The result was perfection!  Instead of bland limp mush, the squash actually resembled spaghetti.  The sauce was the perfect complement,  the garlic working with the squash instead of overpowering it.

Spaghetti Squash

Ingredients

  • 1 1/2 lb spaghetti squash, halved and seeded
  • 5 tbsp EVOO, divided
  • 5 garlic cloves, diced
  • 1 vidalia onion, diced
  • 1 baby eggplant, diced
  • 1/2 cup half&half
  • 2 tsp dried rosemary (1 tbsp fresh rosemary, diced)
  • 2 tbsp Parmesan cheese, grated

Instructions

  1. Preheat oven to 425. Lightly grease a large roasting pan, and coat the cut side of the spaghetti squash with 2 tbsp of EVOO. Place the squash cut side down on the roasting pan and bake for 45minutes. The squash is done when the flesh is a glossy yellow and starting to pull apart.
  2. Meanwhile make the sauce. Heat the remaining EVOO over medium heat in a deep large skillet. Add the garlic and onion and cook for 7minutes, until glossy. Add the eggplant and cook for an additional 7-10minutes, eggplant should be tender but not mushy.
  3. Stir in the half&half along with the rosemary and cheese. Cover, and turn heat to low. Allow sauce to simmer for 10minutes. Add additional half&half and seasonings if you want a thinner saue.
  4. Remove the squash from the oven and use a fork to slowly remove the flesh, which should resemble spaghetti. Toss with the sauce in the skillet, season to taste with pepper and serve!
http://www.dancingveggies.com/blog/2012/10/gotta-say.html

I know that adding cayenne powder sounds a little strange, but it gave the sauce just the right pop!  For a full meal serve with some crusty Italian bread to help soak up all of the sauce.  I’m sending this on over to /52weeks since Squash is the theme of the week…perfect timing!

I’m also submitting this to the latest (and greatest) Simple and In Season link up (once the link goes live)  Spaghetti Squash is some of the first winter squash to show in my neck of the woods, and I’m looking forward to seeing acorn squash and butternut squash in the next few weeks!