Spaghetti Squash

Spaghetti squash was first introduced to me by my mother in-law during our vegetarian faze, and it has been a favorite ever since. Impressive to even the pasta lover who prefers simple Bolognese on spaghetti! When making for guests make sure to show them as you scoop out the ribbons that have formed from the spaghetti squash once cooked, because the first time you see a vegetable do this your eyes are amazed. I’m a vegetable lover and this dish has become a staple comfort food in my book, perfect during the fall season as we head into winter. The most difficult part of the dinner is cutting the squash, one must be patient, and up for the challenge! You will need large cutting board and a good knife. Inch your knife through one side and then on to the next, and if your knife gets stuck be very careful taking it out. Now this sauce could be made several different ways, fresh with tomatoes in August (when tomatoes are at their best), or diced tomatoes for chunkier sauce or crushed for more of a typical marinara. It's worth it to make the sauce yourself, you will already be cooking the spaghetti squash for the same amount of time and this is a very simple sauce.

1 whole spaghetti squash
4 Tbsp. extra-virgin olive oil (2 Tbsp. for sauce and 2 for spaghetti squash)
1 small yellow onion, chopped
2 cloves garlic, minced
½ tsp. crushed red pepper flakes
8oz. brown mushrooms
½ cup kalamata olives
1 bay leaf
1 32oz. can of diced tomatoes (or crushed tomatoes)
1 tsp. herbs de provence
salt and pepper to taste
pecorino romano


Start by preheating the oven to 450 degrees F. Next cut squash in half, and scoop out seeds. Drizzle with olive oil, salt, and pepper and place spaghetti squash flesh down on to oven tray. Roast in oven for 30 minutes.

In a large skillet, heat olive oil over a medium-high flame. Add onion and garlic and sauté for about 3 minutes. Reduce heat and add mushrooms let sauté for another 5 minutes. Add olives, red pepper flakes, and herbs de provence let sauté for another minute and then add tomatoes and bay leaf. Simmer for 20 to 30 minutes.

Take spaghetti squash out of oven and let cool. Using a big spoon start to scoop out the flesh which at this point has turned into strands similar to spaghetti noodles. Place in bowl, top with marinara sauce, and grated pecorino romano.

Wine of the evening (recommended by Zac)
Valley of the Moon – Estate Old Vine Zinfandel 2003
Because this sauce has a little kick from the crushed red peppers and olives this wine is a perfect accompaniment. Its is a big wine that can stand up to this spiciness of this dish.