Saturday, October 6, 2012

Spaghetti squash and meatballs

Last weekend I bought my first spaghetti squash at the farmers market.  I had some fresh meatballs frozen in my freezer along with tomatoes from our garden that were already roasted.  The sauce the roasted tomatoes made was AMAZING.  I use roasted tomatoes to make tomato soup too.

Spaghetti squash
Fresh tomato sauce

Cut the spaghetti squash in half, scoop out the middle fibers and seeds.  Cover with a little olive oil, salt, and pepper.  Bake in the oven at 400 degrees.  This squash was roasted cut side up for about an hour.  I've seen some recipes were it only took them 35 minutes.  Check the doneness with a fork!  If it's hard then it's not done.  Use a fork to pull the squash from the sides of the skin and make the spaghetti noodles.  I happily took these leftovers to work for a few lunches.

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