Cooking Adventures: Spaghetti Squash “Alfredo”

BEHOLD!

The greatest gift I will ever give humanity.

This is will probably remain one of my favorite things I will ever cook.

AND I made it up!

Now, I tend to cook in the healthy vain because I learned to love food when I was vegan for 3 minutes.

So anything that uses healthy ingredients but imitates something that is horrible for you.

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If you are a health conscious person, you must become familiar with spaghetti squash.

It is a vegetable that you can manipulate into tasting like pasta!

That is like finding out that you can cook cucumbers in such a way that they can taste like a Snickers!

I’m still working on that recipe…..

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And it is not SUPER difficult to do either. In some ways, it is a little therapeutic.

Not only do you get to stab the crap out of the yellow, head shaped vegetable (DAMN YOU FOR BEING GOOD FOR ME!) but you get to dig out the nasty seeds and strings. It is a murderous clean freak’s dream vegetable.

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When you are prepping your faux spaghetti you may start to doubt it’s delectibility from it’s firm consistancy.

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Now don’t get me wrong. It is not going to taste like Mario Batali just fished a fresh, hanmade piece of pasta out of his salty boiling water for you eat off of his fork to assure him it is ready or not. That would be a dream come true.

No. This is still a vegetable. But it is such an exciting substitute for the pasta you want to be shoving in your face every day.

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But you have will power. You make better choices the majority of the week so that you can indulge in a ridiculous lasagna and bottle of red wine on a night out.

And if you don’t, who cares? It’s your life.

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I can also warn you not to judge the consistency of the spaghetti squash as soon as you scrape it out of it’s squash exoskeleton.

Once you place it in the pan with some onions….

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…..and garlic, salt, and pepper…..

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….and a tahini sauce….it will give the “noodles” a much softer texture and the tahini sauce will make an incredibly creamy, savory, and tangy coating. The spaghetti squash itself peppers that combination of flavors with a hint of sweetness to make it an easy yet complex side dish. That is good for you!

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Spaghetti Squash “Alfredo”

1. Pre-heat your oven to 350 degrees.

2. Poke holes all around your spaghetti squash to help release the pressure from the steam.

3. Place spaghetti squash in a shallow baking dish and in the oven for 1 hour or until it is soft when you squeeze it. You may want to check on it after 30 minutes and turn it on it’s other side for even roasting.

4. When it is done, cut it in half, and extract the seeds. Be careful! It will be very hot and steamy when it comes out of the oven. You may want to let it cool a little before doing this.

5. Take your fork and scrape the insides of the spaghetti squash, creating the pasta like strands.

6. Heat olive oil in medium sauce pan on medium/high heat.

7. Add chopped onions and saute until soft (2-3 min).

8. Add garlic, a teaspoon of salt, a teaspoon of pepper, and saute until soft (1-2 min).

9. Add two cups of spaghetti squash.

10. Add 3/4 of a cup of tahini sauce.

11. Mix until evenly covered.

ENJOY!

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