I’m back! Yes, it’s been quite some time. Juggling work, college, family and social life is a full time job! Okay, it could also have to do with the fact that I was rereading the first 4 Song of Ice and Fire books, and after many many years of anticipation, the 5th book has come out finally and will now be taking up all my time.
However, I most certainly have been in the kitchen and still working on losing those pounds. It’s slow going, but I’ve started seeing a nutritionist, so I’m hoping his insight will be invaluable. Anyway, back to the grub. Derek and I have started implementing Meatless Mondays to our weekly routine. This is the third week, and I’ve really enjoyed trying to come up with new vegetarian dishes to make. Plus, I like the awareness factor. Too much meat is not good for our bodies. I need to be aware of this, as I could eat a nice big piece of steak almost every day. I don’t. But I could.
Check out their website if you’re interested. I had a nice big spaghetti squash just sitting in the fridge, just waiting to be consumed, so the first Meatless Monday came to be. You roast the squash and then take a fork and scrap the strings out which kind of look like spaghetti. It doesn’t taste like pasta, but it’s still hearty and filling. The real winner in this recipe is the marinara. It’s to die for. I will never use another recipe again, it’s that good. I adapted it from a Bitchin’ Kitchen recipe, just added way more garlic. The key is using San Marzano tomatoes, crushing them by hand, and letting it simmer for 3 hours. Then it’s perfect every time!
Spaghetti Squash with Marinara
- 1 whole spaghetti squash
- 2 24oz cans of whole San Marzano tomatoes
- 5 tablespoons of good olive oil, plus more for the squash
- 5-6 cloves of garlic, thinly sliced
- 5-6 leaves of fresh basil, torn
- lots of grated Pecorino Romano for garnish
In a big bowl, add the canned tomatoes. Crush with your hands until you have a consistency you like. Some like a chunkier marinara, I like it a little smoother. In a pot, heat up the olive oil over medium-low heat. Add garlic and cook until it’s a light golden color. Add tomatoes and mix well. Let simmer over medium low for 2 1/2 hours, stirring every so often. Add the torn basil and salt and pepper and cook for another 30 minutes.
Meanwhile, preheat oven to 450. Cut the squash in half and scoop out the seeds. Rub with olive oil and season with salt and pepper generously. Place flesh side down on a aluminum foiled baking sheet. Roast for 30-40 minutes. Let cool enough to handle, and with a fork, scrape out the “spaghetti.” Divide into bowls and top with a healthy ladle of marinara and lots of pecorino romano!