Monday, December 08, 2008

faux pasta

Okay, you guys. I'm really excited about this "recipe." I'm finishing enjoying it as I type.

When I went home for Thanksgiving for a few days, my parents sent me back to school with a spaghetti squash. I was nonplussed, to say the least. I mean, some cookies would have been welcomed with open arms, or a sourdough baguette in the very least (can you guess where my true allegiances lie? It starts with a "c" and ends with an "arbs")

Honestly, it was my utter lack of food that led me to use it at all. Let us count the things lining my cupboard walls:

1) olive oil
2) approx. 1/4 cup dry red lentils
3) approx. 1/2 cup brown rice
4) 1/4 bag frozen spinach
5) 1/8 bag frozen bell peppers
6) flax seeds
7) baking powder & soda
8) whole wheat pastry & ap flour
9) Muir Glen crushed fire roasted tomatoes
9) ...vodka

Pretty pitiful, no?

Now, forget that phrase, "Dire times call for dire measures" because, obviously, dire times lead to delicious measures!

Note: I adapted this cooking method from this Emeril Lagasse recipe. I've taken the liberty to copy and paste some of the instructions.

Dust in the Cupboards Spaghetti Squash

(Apologies for the poor photo. This is definitely not pretty food, but black and white makes everything classier, right?)


1 spaghetti squash
sliced bell peppers (frozen or fresh)
spinach (frozen or fresh)
Muir Glen fire roasted crushed tomatoes
Italian spices

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Now, here come my additions.
Heat a skillet. Toss in how ever many bell peppers and handfulls of spinach you desire. If frozen, cook according to package instructions. If fresh, steam until tender. Add the spaghetti squash. Add a few spoonfuls of the crushed tomatoes. Sprinkle in some Italian spices and mix. When warm, serve and enjoy! Topping with some Parmesan cheese may prove especially delicious.

Alternatively, for a prettier plate, you may consider plating the seasoned squash then topping with the tomato/spinach/bell pepper mixture.


Once again, I apologize for the lack of measurements. Just make it up! Change your add ins! I trust you'll make it as delicious as I managed to.

I definitely see more spaghetti squash in my future.

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