September 27th: spaghetti squash with pomodoro sauce

I have been working for years on squash, trying to get myself to like them. I try all the varieties, and I try all different approaches to them. Nothing seems to work. I do like a tiny acorn squash, roasted and drenched in maple syrup, about once a year. I have yet to convince G or O to get on board the squash train, and I can't really blame them.


However, with our veggie baskets from the farm including several squash recently, I'm on task again. In the past week, I've cooked two spaghetti squash and one delicata. I have three more delicatas and two huge acorns to get through yet. Jeepers. I did some searching on Epicurious and found this spaghetti squash with pomodoro sauce recipe which - surprise! - all three of us ended up liking. I had reservations about spaghetti sauce on squash; it just sounds wrong, but, it actually works. The sauce is so flavourful itself, you actually don't taste the squash, and the texture of the squash is close enough to pasta that it doesn't seem weird. Best bonus: upping the health factor with more veggies! The sauce is spicy though; if you have spice-averse eaters, I recommend cutting back on the red pepper flakes.


We had enough sauce left over that tomorrow night I'm going to cook up some sausage in the sauce and have it over pasta for real.

Notice the purple basil on the sauce - gorgeous!

I served this with Mediterranean pork chops from October 2011's Chatelaine, but they were not too exciting, so I'm tossing the recipe.