Welcome to Sunday Supper!! The theme this week happens to be Squash Fest. Very open, and given the time of year, some of us are featuring fall vegetables while others have summer squash recipes. I chose one of my favorite kinds of squash, which is just coming in season where I’m at – the spaghetti squash!!
Now, we should be very clear about one thing: spaghetti squash is not pasta, despite its name, despite the fact that it gets nicknamed “low-carb pasta” and despite that it’s often featured with traditional pasta sauces. I must warn you, if you serve the recipe I’m blogging today to your family and tell them they’re having pasta, you are on the fast track to some major unpopularity in your own home, my friend. Arguing that spaghetti squash tastes like pasta is like trying to convince someone that Taco Bell is real Mexican food – you’ve lost the argument before you even open your mouth.
But, I still adore spaghetti squash. I don’t ask it to be pasta, I just love it for what it is. Its flavor is very “blank slate” which means it soaks up a hearty meaty tomato sauce very nicely. And because this isn’t pasta, it is way lower calorie, which excuses the extra piece of garlic bread and extra glass of wine. Don’t you love my logic? 🙂
This is honestly one of my favorite meals, and I make it whenever spaghetti squash comes into season. I mean, of course I love me some pasta, and like I said, spaghetti squash could never replace it. But this squash stands proudly on its own merits, and I look forward to this meal all year long. Enjoy! And please be sure you check out my Sunday Supper gang – tons of fall and summer squash recipes today!
Source: slightly adapted from Fine Cooking Magazine, Oct/Nov 2009
1 small to medium spaghetti squash
1 tbs olive oil
1 lb. lean ground beef (I used sirloin)
2 shallots, chopped
3 garlic cloves, minced
1/2 cup dry red wine
1 (15 oz.) can crushed tomatoes
1-2 tsp dried oregano
Kosher salt and black pepper
1/4 cup torn fresh basil
1/4 cup grated Parmesan, plus more for serving
Garlic bread, for serving
Preheat your oven to 375 F. Oil or grease a 9×13″ baking dish. Cut the squash in half lengthwise and use a spoon to scoop out the seeds. Lay the squash halves cut side down in the baking dish and roast for 30-40 minutes, until a sharp paring knife can cut through the skin and into the flesh with no resistance. Turn the squash halves over and let them cool until you can handle them.
Preheat a large skillet over medium-high heat. Drizzle in the olive oil, then add the beef. Crumble the beef with a spoon and cook until no traces of pink remain. Add the shallot and garlic and cook another 3-4 minutes, until softened. Add the wine and cook until it has mostly evaporated. Add the tomatoes, oregano, plus salt and pepper to taste. Add 1/4 cup water and let it all simmer for about 10 minutes.
Using a fork, rake the squash flesh into strands and transfer to a large bowl. Toss with a pinch of salt and pepper, plus a small drizzle of olive oil.
Lower the heat on the ragu to low, toss in the basil and parmesan. Stir to combine.
To serve, mound some squash strands onto a dinner plate, then spoon some ragu over. Garnish with extra basil, if desired, and sprinkle on more parmesan, if desired. Serve immediately.
Makes 4 generous servings.
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
Soups & Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
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