Spaghetti Squash is a gift to the world. We can do much with it besides fooling our husbands into thinking it is pasta. That is fun, though.
Whenever, I pick up a spaghetti squash, I end up doing something different with it. It is open to dairy sauces or being mixed with meat – those being my favorites. This time, I stuck with the vegetables and made a zucchini squash for the stringy stuff.
Spaghetti Squash with Zucchini Sauce
1 medium spaghetti squash
1 large zucchini or 2 small, sliced thin (then slice each thin slice into 3′s)
5 scallions, chopped
1 large carrot, peeled and shredded
1/2 yellow pepper, sliced thin
1 tablespoon olive oil
2 tablespoons basil pesto (I bought ready-made for this)
1 teaspoon rice vinegar, seasoned with oregano and basil
1 teaspoon brown sugar
salt and pepper to taste
Bake squash in 350 degree oven for about 35 minutes. (I microwaved mine and I am not sure of the timing.)
Heat oil in medium-large skillet.
Add zucchini, scallions and carrots. (I shredded carrots into the pan.)
Cook until curls up and blends together (about 5 minutes) Mix, every minute or two.
I added the yellow bell pepper as an afterthought but it did cook up, fine.
Add pesto, rice vinegar, brown sugar, salt and pepper. Mix into vegetables.
Remove seeds from squash. With a fork, pluck thin slivers out and pile up, in a bowl.
Place in a serving bowl and top with vegetables and mix together.
Serve with meat, fish, cheese, or whatever is to your liking. We had big bowls and filled up, on that.
Plain Spaghetti Squash Above
Below is the finished dish.