This meatless Monday recipe for garden vegetable spaghetti squash was originally published on my other website, The Adirondack Chick, and dates back to when I was a strict vegetarian. Obviously pre-food allergies.
I still enjoying making this, especially when I get to use the spaghetti squash that my Dad grows in his garden. I have tried growing them, and well, my soil sucks so it never goes well.
Besides being vegetarian, it’s also vegan, gluten free and if you use a paleo-friendly oil, it’s paleo.
Meatless Monday: Garden Vegetable Spaghetti Squash
what I did …
Preheat the oven to 375 degrees.
Cut the squash in half length-wise, and place it cut-side down in a baking dish. Fill the baking dish with about 2 inches of water. Cover with aluminum foil and bake for 45 minutes. Remove from oven, flip over and bake another 25-30 minutes or until the squash can be easily pierced with a knife.
Meanwhile, chop the garlic and peppers, removing the seeds. Slice the cherry tomatoes in half, and set aside.
Once the squash is done, let cool enough to touch it and remove the seeds. Using a fork, scrap the flesh to make it like spaghetti.
In a pan heat the oil and garlic over medium heat. Add in the crushed red pepper and salt (to your taste). Then, add in the tomatoes and peppers. Once the tomatoes start to get soft, lower heat and mix in the spaghetti squash. Cook until warm.
Be careful not to burn the squash, but make sure it is well well mixed.