I love April’s strawberries with November’s spinach, tossed together in a salad topped with January’s carmelized pecans and a honey-balsamic dressing. Sometimes I just can’t help myself. But for the most part I’m making a conscious choice to eat seasonally and locally. Fresh picked produce is better for my body, my budget and the environment.
Squash is abundant right now. It’s delicious in pumpkin pie porridge, mashed with simple ingredients like honey and butter, or transformed into pasta.
Real Food = Faux Pasta
Yes, I said pasta. Spaghetti squash is aptly named because of it’s resemblance to pasta noodles.
Photo Credit – Kate McCarthy
It has a neutral flavor that makes it a versatile option for many dishes. Pasta marinara is a good choice, but Daniel’s favorite is a rustic recipe with a few simple ingredients.
Autumn Harvest "Pasta"
Ingredients
- Spaghetti squash
- ½ cup sundried tomatoes diced (if tomatoes are extremely tough soak in water or olive oil before using)
- ¼ cup capers OR artichoke hearts
- 2 garlic cloves minced
- 1/3 cup extra virgin olive oil
- ¼ cup pastured butter
- approximately ½ to ¾ cup parmesan
Instructions
- >
For the pasta:
- Preheat oven to 350 degrees
- Poke a few holes in squash and place whole in oven.
- Bake for one hour or until soft to the touch
- Remove squash from oven and set aside until the sauce is ready
- Cut squash in half and remove seeds. Scoop out "pasta" and place in a strainer.
To find out what’s in season where you live, check out The Sustainable Table.
Heather Jernigan
November 2, 2010 at 9:34 PMI love your recipes ~ I’m always looking for healthy ways to feed the monsters, meaning sons AND husband! Thanks for sharing!
Heather
November 2, 2010 at 9:49 PMThanks, Heather! If you happen to give this one a try let me know what your monsters thought of it 🙂
Melinda
November 3, 2010 at 11:44 AMLooks like a yummy recipe! I’ll have to try it.
If you find yourself running short on time, you can also cook the spaghetti squash in the microwave. Poke holes in it and zap for about 10 to 12 minutes. Make sure to put some paper towels under it because it sputters.
Kirsten
November 5, 2010 at 11:39 PMWow! I made this tonight, and it was a smash hit! Thanks so much for the recipe!
Heather
November 6, 2010 at 3:11 PMGlad you liked it, Kirsten!!!
Esther
November 8, 2010 at 12:59 PMI just made this for lunch; loved it!
Chelsea
October 29, 2012 at 7:12 PMAmazing Heather!! My husband loved it. My 14 mo old has been on a veggie strike but not tonight. The whole family enjoyed this as a main course. Thank you for another wonderful recipe.
Heather
October 29, 2012 at 7:24 PMYay! So glad it was a hit, Chelsea!
Ash brooker-mckenzie
February 21, 2014 at 11:10 AMI never thought of using sundried toms with Spaghetti squash cant wait to try it!!!