Author Notes
I suppose the more svelte among us like to have spaghetti squash instead of spaghetti, but I like them together! —mdm
Ingredients
-
1
spaghetti squash
-
spaghetti (I use wheat)
-
2
cloves garlic, minced
-
2 tablespoons
olive oil (or so)
-
2 tablespoons
capers
-
3-4
medium tomatoes
-
1 cup
stock (I use chicken, but veg is perfectly fine, too)
-
salt and pepper to taste
Directions
-
Roast the squash for about an hour at 375 degrees (halved and seeds removed, or you can do it whole, piercing holes in it all over).
-
Cook pasta al dente.
-
Saute garlic in olive oil, just a couple of minutes.
-
Toss the pasta and oil/garlic. Add shredded squash, tomatoes, capers and chicken stock. Adjust proportions depending on how big the squash is.
-
Heat on stovetop until pasta absorbs liquid, add salt and pepper to taste. Drizzle a bit of olive oil. Add grated cheese, if you like.
See what other Food52ers are saying.