Spaghetti Squash with Alfreda
Is it weird that I’m starting to think I like spaghetti squash more than the actual pasta? It’s not even a carb-conscious thing (trust me, I have NO issue with carbs) the stuff is just amazing. I got the world’s largest squash this week, and baked it in the oven so I could scoop out the insides. If you don’t bake spaghetti squash on a regular basis, it’s pretty easy. You slice it in half, scoop out the innards, and turn it upside down on a greased tray. Give it an hour in a 375F oven, let cool and scoop. You’re good.
The sauce is the classic alfreda recipe from Vegan with a Vengeance, I had totally forgotten how much I like it until I saw it again over at Good Good Things and decided it was time to resurrect. I didn’t even have to bother with boiling a pot of pasta, because I had the squash, and frankly it’s BETTER THAN NOODLES! I sprinkled marjoram over the top…not so much because it was necessary, but because everything was the same color and I needed some specs of green.
And now I must run….because it’s lunchtime and I have leftover squash and sauce from last night…
Selah.
I love it when you\\\’re reading a blog and you come across an old favourite you forgot about and it\\\’s just as good as you remembered! Plus WAY jealous of the spaghetti squash!! I\\\’d give anything to get my hands on some!!
Ugh, sorry my comment went weird! I was having trouble reading the pink security number and it decided to add dashes to my comment every time I got it wrong