I have a mild obsession with the Squash family. I love how versatile it is, and how rich in flavor it is. A few weeks, ago my mom didn't help my little obsession when she introduced me to the wonderful Spaghetti Squash. This is a very simple way to spice up a classic dish like Spaghetti. I hope you enjoy it!
1 Spaghetti Squash
1 Small Sweet Onion
3 Garlic Cloves (Minced)
3 Fresh Basil Leaves (Diced)
1 Jar of Organic Garlic & Herb Spaghetti Sauce
Red Wine (Optional)
1. Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with non-stick cooking spray. Cut Spaghetti Squash in half, lightly glaze it with EVOO, then place squash cut-side down on the cookie sheet. Bake for 35-40 minutes. Then remove from oven, let cool for 15 minutes, then fork the inside out into a glass bowl.
2. While the squash is cooking, let's work on the sauce. Wash, peel, and dice the eggplant into small cubes. Heat EVOO on low-medium heat, then mix in eggplant. While eggplant is cooking, cut and dice onion and add it into the skillet with eggplant. Season with fresh cracked pepper, crushed sea salt, basil, rosemary, and minced garlic. Toss and cook for 15 minutes. Then add in 1 jar of organic spaghetti sauce, and a splash of red wine. Simmer for another 20 minutes on low heat.
3. Dish up a plate of spaghetti squash and serve with eggplant sauce.
Have you ever used Spaghetti Squash?