Vegetable Spaghetti

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Spaghetti Squash With Tomato Sauce

I can remember a long time ago when the children were young cooking a squash which resembled spaghetti. It was something I really enjoyed and so did the rest of the family. At a fruit and veg shop I recently visited they had quite a few of these squash and I had to buy one. It wasn’t cheap, I think it cost me around $5.50 as it was quite heavy.

Squash after baking

After piercing with a skewer (or fork) all over I placed it on a baking tray and placed it in my oven at about 180˚C (375˚F) to bake for about 1 hour. Timing will depend upon the size of your squash, you can check after an hour to see whether it is soft. 

Sauce For Vegetarian Spaghetti

I decided whilst the oven was on I would roast some sliced onions and tomatoes, along with garlic cloves and rosemary sprigs, salt and pepper to make the sauce for the squash.

Squash Cut In Half         Roughing the pulp inside squash

Once the squash was cooked, I cut it in half and removed the seeds. You can see from the picture above the likeness to spaghetti. Just remove the flesh from the skin using a fork, separating the strands as you go.

Squash Ready For Sauce

This is the cooked squash ready for whatever sauce you wish to adorn it with.

Spaghetti squash with tomato sauce. We added a little torn basil (from the garden) and grated parmesan cheese.  YUM YUM.

It was a hit all over again, and I will definitely be making this more often.

ENJOY!!!

 

 

 

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