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Author Notes: I suppose the more svelte among us like to have spaghetti squash instead of spaghetti, but I like them together! —mdm
- 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
- 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.
Z Is for Zucchini
Learning to love the summer squash
Show zucchini some love.
Blend your plums—seriously.
It's time to travel.
It's all about the sauce.