Came across a recipe in this month’s vegetarian times magazine that I had all of the ingredients for, and some zucchini about to go bad. Very delicate flavor. I might top the same recipe with parmesan or cotija cheese next time. Pictures of zucchini with pistachios and mint:
At some point I realized that Alamo Drafthouse, the awesomest of movie theaters, included a dish on their menu called “spaghetti squash and pomodoro sauce”. Since the dish was both vegetarian and featured a new to me squash I had to try it. I think I’ve now eaten it on 3 out of my last 4 Alamo trips because it is delicious. It’s basically squash topped with mushrooms, sauce and parmesan.
Well this week I decided I wanted to make my own spaghetti squash dish, so I did. I got a giant squash at the grocery store that fed two of us for two nights. I sliced it open and cleaned it out, kind of like a pumpkin. It then had to go into two separate baking dishes – I baked it for about 50 minutes, sliced side down, with a bit of water in the bottom of the pan.
While the squash baked, I assembled my ingredients, sauce, mushrooms, onion, and a red pepper. If you’ve never tried Newman’s Own “Sockarooni” sauce, I highly recommend it. It has a slight fresh garden and spicy flavor and is just plain good. Newman’s Own also donates their profits to charity so that makes me happy.
I sautéed each vegetable separately in a touch of olive oil, being careful not to over cook them.
After all of that, the squash was about done. I could tell because when I scraped the inside with a fork, the squash easily pulled apart into spaghetti looking strands.
I served a quarter of the squash topped with the mushrooms, onion, red pepper, sauce and cheese. It was quite delicious. I really like the slightly crunch texture of the squash strands.