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…