Sunday, March 9, 2014

Penny Suppers - Grandma's Chunky Garden Spaghetti Squash

Grandma's Chunky Garden Spaghetti Squash

Spaghetti Squash - tastier than spaghetti noodles.

 You can grow the ingredients for this recipe!

Cook the Spaghetti "Noodles"
Preheat oven to 400°F.
Halve the squash lengthwise
Scoop out the seeds to plant later.
Place cut-side down on baking sheets.
Roast 1 hour or until tender, turn cut-side up.
Shred the squash into spaghetti-like strands with tines of a fork, season with salt and pepper,
butter and garlic.
 Spaghetti Squash "Noodles"
Chunky Garden Spaghetti Sauce
  • in a large non-stick pot
  • heat on stove top on Medium
  • add 2 tablespoons of olive oil
  • add 1 cup each:
  • course chopped
  • onions, bell peppers, sweet peppers, garlic and spring onions (tops, too),
  • mushrooms, diced zucchini, grape tomatoes, diced tomatoes, yellow squash
  • season with fresh or dried chopped basil, parsley, garlic
  • saute till tender crisp
  • pour in one jar of spaghetti sauce (Store bought or homemade)
or 2 cups of ketchup, 1 tablespoon of brown sugar
 Bring sauce to a boil and it's ready to serve!
If you have shrimp, throw them in.
Serve over buttered spaghetti squash "noodles".
Optional: Top with red pepper flakes, chopped green onions, fresh herbs, garlic powder and cheese.

When you cut open the squash, save the seeds to plant!