It’s a tough Lent when your family is variously eating low-carb in some quarters, gluten-free in others, and meatless in others. Feeding the hoards becomes a little bit of a trick.
Especially when you open the freezer and discover you did not actually have a stash of frozen tilapia filets to fry up.
So what do you do? Well, I finally followed the advice Jessica at Good Cheap Eats keeps giving me in my inbox: I shopped the way back, nearly forgotten corners of my cupboards.
And I found–wonder of wonders–a spaghetti squash. And still good! Boy, those things are hardy.
A quick consult with google, and here’s what I came up with. The Husband calls it a win! (The key is huge amounts of cracked pepper and Italian seasoning–at least in my house.)
Spaghetti Squash “Spaghetti”
- 1-2 spaghetti squash
- 2 zucchini squash
- 1 14-oz. can diced tomatoes
- 1 8-oz. can tomato sauce
- 3 tsp. minced garlic
- garlic salt, tt (to taste)
- freshly cracked black pepper, tt
- Italian seasoning, tt
- Preheat oven to 400. Line a baking sheet with foil and spray generously with olive oil spray.
- Cut spaghetti squash(es) in half. Scoop out seeds, then place cut side down on the baking sheet. Bake for about 30-45 minutes, until you can easily pierce insides with a fork.
- Meanwhile, halve and slice zucchini. Heat about 1 tb. olive oil on stove; add chopped garlic and saute for about a minute. Then add zucchini slices and saute until they reach your favorite level of crunch/mush.
- Just before zucchini are fully mush-ified, add the canned tomatoes and sauce. Season as desired (the more the better! Don’t be afraid of overwhelming the veggies ;) and heat until sauce is warmed through and some of the liquid is reduced to a good thickness.
- When spaghetti squash is cooked through, take it out of the oven and run a fork length-wise along the inside of the halves to shred your “spaghetti” strands (pulling straight up from the middle will make them too short). Plate each person a serving of “spaghetti,” topped with some of your delicious tomato sauce. Enjoy!