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 Spaghetti Squash Marinara Those of us who eat gluten-free are pretty lucky today in that there are some very good pastas that will not wreak havoc with our tummies. Thank goodness for them, too, because I love my carbs. There are days, though, when you just want something a little lighter and different. In the fall, spaghetti squash can be a fun and healthful stand-in for pasta. Thin like angel hair pasta but with a bit of squash-y crunch, spaghetti squash is an autumn pleasure. Pair it with a luscious, herbed tomato sauce and crisp vegetables, you will have the perfect cool evening meal. It's meant to serve warm but my leftovers tell me that it is good cold, too. The beauty of this dish is also its versatilty: roasted mushrooms, eggplant, etc. would also be delightful in the place of the potatoes. This is also a low oil dish that doesn't sacrifice any flavor along the way. Four large servings or six sides Preheat oven to 400 degrees F. Lightly oil a cookie sheet or line with parchment paper. 1 large spaghetti squash Olive oil Salt and pepper On a cutting board, cut the knobby end off the spaghetti squash then slice down the middle. Using a spoon, scrape out the seeds. (Put these aside for roasting later, if you'd like.) Lightly brush the inside of the squash with olive oil, then sprinkle with salt and pepper. Place cut-side down on the baking sheet. The squash will be sharing the sheet with roasted potatoes, so move these over to one side. 3 - 4 red potatoes, quartered 3 cloves garlic, minced 1 tablespoon olive oil Salt and pepper to taste Mix these together on the baking sheet with a spatula. The potatoes will be baked with the squash. Bake the squash and potatoes for 45 minutes, until the squash is softened. Remove from the stove and let cool. Meanwhile, make the marinara... Marinara 1 medium onion, diced 3 cloves garlic, minced 1 1/2 cups green beans, trimmed and cut in half 1 cup frozen petite peas, defrosted Low sodium vegetable stock, as needed 24 - 26 oz. vegan marinara Salt and pepper, to taste 2 tablespoons nutritional yeast, optional 2 teaspoons dried basil 1 teaspoon dried thyme 1 teaspoon dried fennel 1/2 teaspoon crushed red pepper flakes Toasted pine nuts, optional In a large pan, heat approximately two tablespoons of the vegetable broth over medium-high heat. Add the onions and sauté for about five minutes, until softened. Add the garlic and sauté together for a minute longer, adding stock as necessary to prevent sticking to the pan. Add the green beans and defrosted peas. Sauté together for about four minutes, until the green beans soften. Add stock by the tablespoon as needed. Add the marinara and the rest of the ingredients. Cook together for about 15 minutes, adding spices to your taste. When the spaghetti squash is ready to be handled, scrape the long strands out with a fork into a large bowl. Add the marinara to it with the roasted potatoes and mix together. Season with salt and pepper and more nutritional yeast if you like. Sprinkle with toasted pine nuts on top. Serve warm and enjoy. © 2013, 2014, Vegan Street |
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