We were at the grocery store last weekend and I saw fresh, yellow spaghetti squash, it seemed to be speaking to me and I said, hey – that’ll be a good one for my blog since we make pasta dinners at least once a week. It waited patiently in my fridge until last night when I decided the time had come to send him to his rightful place – our stomach It is a light, satisfying and healthy – An all in one dish = no need for sides
For those who want to know what a spaghetti squash looks like, see the picture below. It’s inside is shallow and seedy.
1 spaghetti squash .
1 box of Angel hair pasta
1 can of diced tomatoes
Herbs: 1/2 teaspoon each of dried rosemary, oregano and basil, dried garlic leaves,
1 teaspoon of whole black pepper
2 Cayenne peppers (or red chillies as they are commonly called)
In a 5 quart pot, fill half way up with water and boil. Add a drop of olive oil and a pinch of salt and add the angel hair pasta and let cook covered – it should be al dente in about 5 minutes on high heat.
In the meantime, peel and deseed squash. Then cut into 4 strips and grate with the bigger teeth of the grater.
Set a non-stick frying pan. Add 1 teaspoon of olive oil and some of the condiments mentioned and some peppers. Let it cook and golden. Then turn off
Dry grind your peppers
Open your diced tomato can, and empty its contents into a blender. Add the peppers and the same herbs to the puree and blend one more time
In the now empty pasta pot, pour the pureed tomato sauce and let it cook well – add salt to taste.
Preparing your baking pan and oven
Preheat oven to 350
Lightly grease your baking pan with olive oil
First spread one layer of the pasta
Then add a layer of squash
Top it with half the sauce
Sprinkle grated cheddar and/or mozarella cheeses (a small amount)
repeat process to get a second layer
Top the pan with a sprinkle of Parmesan cheese
First the pasta
On you plate – benne Apettito