Make new friends, but keep the old…
I made friends with butternut squash this past winter, early into my “try new foods” experiment. This week, I made friends with a dear relative of the butternut squash – the spaghetti squash. And what a perfect name! This squash makes spaghetti! For real!
It makes a great substitute for traditional pasta noodles, and I plan to try it in every noodle dish I’ve ever had! Last night, though, I did a double-dip into the new foods arena: I roasted a spaghetti squash, and topped it with a sauteed mushroom sauce. Pretty brave, methinks. I’ve been terrified of mushrooms pretty much my entire life. Ironically, I think that they taste good – but I still have to avoid thinking about what I’m eating in order to tolerate them.
I got this recipe from Emily at The Front Burner – Spaghetti Squash and Vegan Mushroom Cream Sauce
Now, I’m certain this recipe would work just as well as a traditional non-vegan cream sauce. (In fact, I had to make mine an almost-vegan cream sauce, because the local grocery store didn’t have non-dairy creamer and I didn’t feel like making the 30 minute trek out to, so I had to get the dairy kind – but I did use soy milk as my sauce base).
Here’s what my dinner looked like (you can find many more photos of the process at the original link):
I think what “made” the dish was the garlic and olive oil rub that I did on the spaghetti squash before roasting it. I’ve heard that butter and cinnamon works well too, for a more dessert-style side dish (thanks, Athir!) There really isn’t much to it other than, cut the squash in half, scoop out the guts, rub with seasonings, and roast for an hour or so at 375F. When it’s nearly done, prep your sauce, and voila.
The spaghetti squash is a little crunchier than pasta, but not much. It’s also a little bit sweet (so I can see where it would make a great dessert side). It tasted great with garlic!
I plan to try a marinara/cream sauce mix this evening with the leftovers 🙂