Growing up I remember eating a lot of spaghetti squash. That could be why in my adult life I rarely make it for myself. But I changed it up this week after impulse buying a great looking squash at the Farmers’ Market and decided to roast it up this week. I went for simple in the preparation, I started by slicing it in half, then removed all the guts and seeds, brushed on some olive oil, cracked some black pepper and garlic salt over the flesh and laid them flat on a baking sheet in the oven at 375 degrees.
While the squash was roasting, I whipped up some tomato sauce. I combined some crushed tomatoes along with a can of tomato paste and diced garlic tomatoes, and used my emersion blender to mix it all up, adding in fresh garlic, oregano, basil, black pepper, crushed red pepper and a sprinkle of sugar along the way.
After 45 minutes, we were ready to go! I removed the sheet and scooped the flesh out of the spaghetti squash onto plates and topped it with some tomato sauce. I am a huge fan of parmesan cheese, so I sprinkled some on top for some extra flavor. Now it was exactly like real spaghetti, but it was delicious and warm on another cold, rainy day we had in Charlottesville. Happy eating!