Dairy-Free (Lactose) Entree Gluten Free HEALTH/WELLNESS Little Work Sides/Sauces Vegan

Spaghetti Squash & Sauce Espagnole

Spaghetti Squash Sauce Espagnole-6

Spaghetti Squash is one of those foods that I look at and wonder who thought to open this and eat it in place of spaghetti.( Luckily I made this in Maine before I headed across the Pond, because it was nowhere to be found in Berlin.) If you are looking to replace gluten, lower your carb intake, or just want some fun food, Spaghetti Squash is for you. It bakes instead of boils. You can use that one-use item grapefruit spoon to scrape out the seeds, and you can pretend it is spaghetti. So sauce it up with whatever you want.

A few things to note about Spaghetti Squash

As an orange/yellow vegetable, it is high in Vitamin A and calcium. Specialty Produce (specialtyproduce.com) gives the origin of Spaghetti Squash as China as early as 1850. How it took so long to hit the US marketplace, who knows, but I would venture to say that it has not been a grocery store item for more than 15 years. Specialty Produce also relays a story of a woman who was seen in China slicing it and hanging the strands out to dry, Sound familiar? It is on the milder end of the flavor spectrum, so as a base can adapt to many seasonings and flavor combinations. From Fra Diavolo to butter with salt and pepper, it can be a main dish or a side.

How to bake and remove the strands:

Preheat the oven to 350°F/175°C. With a sharp chef’s knife cut the squash in half. Remove the seeds with a grapefruit spoon. Place in a baking dish without any oil or covering. Bake for 20-25 minutes depending on the size of the squash. Allow the squash to cool slightly. Gently scrape out the stringy flesh. It will start to separate. Go slowly or the strands will break. They are shorter in general than regular spaghetti, so do not expect much twirling if playing with your food is important.

Other recipes to try:

Cheesy Spaghetti Squash from UrbanKitchen.com
Spaghetti Squash w/ Chickpeas & Kale from Love & Lemons
Spaghetti Squash Casserole from Spend With Pennies

Try another sauce or two!

Garlic Scape Pesto
Tomato Sauce

Spaghetti Squash & Sauce Espagnole

Prep Time: 30 minutes Cooking Time: 30 minutes

Ingredients

  • Spaghetti Squash - sizes vary, so base on whether it is a main or side dish
  • 2 floz/60ml EVOO
  • 2oz/60g flour
  • 6oz/170g mirepoix (equal parts chopped onion, carrots, celery)
  • 1 clove garlic, minced
  • 3oz/90g chopped ham
  • 2 TBSP chopped parsley
  • 1/4 tsp dried thyme
  • 1 large bay leaf
  • 16floz/450ml beef stock
  • 16oz/450g chopped tomatoes (boxed or fresh)

Instructions

1

Prepare and bake squash according to the instructions in the blog post.

2

Heat the EVOO over a low flame in a 3qt/L sauce pot. Add mirpoix and sauté until softened. Add garlic and cook for a couple of minutes.

3

Add flour to make the roux. It will look very clumped. Do not dispair. When it starts to change color, add the ham. Cook for about two minutes.

4

Start to add stock slowly to make the sauce. Whisk steadily at this point.

5

Add chopped tomatoes. Continue whisking. Add parsley, thyme and bay leaf.

6

Raise the heat and bring the sauce to a boil for a minute or two and then reduce to a simmer. Allow to simmer for 20-30 minutes.

7

Remove the bay leaf and puree with a hand blender.

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1 Comment

  • Reply Suzie Milkowich February 15, 2020 at 11:57 am

    I love Spaghetti Squash! Looks like a yummy recipe and I will be trying real soon

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