Yes. I know it’s hard to believe, but you can use a squash instead of pasta as a “lighter on your tum-tum” alternative.
The way I served it was baked, casserole styles, topped with a meatless ‘meaty’ tomato sauce, ricotta and mozzarella cheese on top with plenty of parsley for all that extra iron and greens!
It’s fairly simple:
..or you could offer it to your mermaid painting from Greece
Preheat oven to 350
Slice in half and scoop out the seeds of,
1 Medium Spaghetti Squash (about 4 servings)
Place face down in a casserole dish with,
1/4 cup water
Bake for 45min or until the spaghetti scrapes out easily with a fork and is less crunchy and more tender.
Fork out of the squash and toss in a bowl with
1-2 tsp salt, to taste
1 bunch basil, chopped fine
3 tbsp olive oil
It obviously isn’t the same texture-wise but you honestly feel a hell of a lot lighter after eating it.
Meatless ‘Meaty’ Tomato Sauce
(one million servings.. 12)
Bye tomato season!!
1/2 cup walnuts, chopped.
Sautee on med-hi heat
2 tbsp olive oil
2 med onions, chopped
3 cloves garlic,mashed
until onions are translucent.
Add, and sautee until tender ‘n’ juicy,
7 mushrooms, roughly chopped
1 medium eggplant, cubed (although I like to roast the eggplant separately on the bbq in strips or in the oven, cubed but that’s just for that roasty flavour).
Add to about 3L of your favourite pasta sauce recipe and season with smoked sea salt or black pepper.