So spaghetti squash starts out looking like any other squash...
...until you cook it, and then it turns into awesome, tasty spaghetti!
- 2 spaghetti squash, halved
- 1/2 c quinoa, uncooked
- 1 c water
- 1 can light coconut milk
- 1 large can diced tomatoes, in juice (tomato sauce would also work)
- 1 Tbsp tomato paste
- 2 tsp olive oil
- 1/4 white onion, minced
- 2 cloves garlic, minced
- 1 Tbsp arrowroot flour (or cornstarch)
- 2 Tbsp water
- 1 handful of basil (I used a whole small pack), julienned
- green onion, for garnish (optional)
1. Preheat the oven to 400.
2. Cook the quinoa like you would cook rice (steam around 20 minutes in a stove pot or rice cooker).
3. Place the squash halves, cut side down, on a foil-lined baking sheet. Bake until soft (easy to poke with a fork), around 30 minutes.
4. As the squash cooks, in medium-sized saucepan over medium-low heat, combine the coconut milk, tomatoes, and tomato paste. Combine well and bring to a boil.
5. As the tomato sauce cooks, coat a saucepan with olive oil and sauté the onion and garlic until translucent, around 4 minutes. Add them to the tomato sauce.
6. When the tomato sauce comes to a boil, combine the arrowroot flour and water in a small bowl until well combined, and add to the tomato sauce. Add the basil and cook for another 2 minutes, until it gets nice and thick. Remove from heat and set aside. I ran mine through my immersion blender to get it to a consistency that I like better, but that's optional.
7. When the squash are ready, remove their seeds with a spoon, then scrape the meat with a fork until you get nice spaghetti strands. If it's been cooked long enough, the meat should separate from the skin well. Divide the quinoa evenly among the squash, and mix to combine it with the spaghetti strands. Pour the tomato sauce over the squash and mix well into the spaghetti. Top with green onion and serve in the squash skins (no dishes!!). Enjoy!
- 1/2 c quinoa, uncooked
- 1 c water
- 1 can light coconut milk
- 1 large can diced tomatoes, in juice (tomato sauce would also work)
- 1 Tbsp tomato paste
- 2 tsp olive oil
- 1/4 white onion, minced
- 2 cloves garlic, minced
- 1 Tbsp arrowroot flour (or cornstarch)
- 2 Tbsp water
- 1 handful of basil (I used a whole small pack), julienned
- green onion, for garnish (optional)
1. Preheat the oven to 400.
2. Cook the quinoa like you would cook rice (steam around 20 minutes in a stove pot or rice cooker).
3. Place the squash halves, cut side down, on a foil-lined baking sheet. Bake until soft (easy to poke with a fork), around 30 minutes.
4. As the squash cooks, in medium-sized saucepan over medium-low heat, combine the coconut milk, tomatoes, and tomato paste. Combine well and bring to a boil.
5. As the tomato sauce cooks, coat a saucepan with olive oil and sauté the onion and garlic until translucent, around 4 minutes. Add them to the tomato sauce.
6. When the tomato sauce comes to a boil, combine the arrowroot flour and water in a small bowl until well combined, and add to the tomato sauce. Add the basil and cook for another 2 minutes, until it gets nice and thick. Remove from heat and set aside. I ran mine through my immersion blender to get it to a consistency that I like better, but that's optional.
7. When the squash are ready, remove their seeds with a spoon, then scrape the meat with a fork until you get nice spaghetti strands. If it's been cooked long enough, the meat should separate from the skin well. Divide the quinoa evenly among the squash, and mix to combine it with the spaghetti strands. Pour the tomato sauce over the squash and mix well into the spaghetti. Top with green onion and serve in the squash skins (no dishes!!). Enjoy!
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