Ingredients: 1 spaghetti squash, split lengthwise (use a spoon to scoop the seeds and ick out) 1 eggplant sliced in 1/4" slices 1 carrot shredded 2 diced shallots 4 minced cloves of garlic (I love that shit) 1 cup diced mushrooms 1 cup of tomato sauce Some olive oil and your preference on seasonings. I used sea salt, pepper, oregano, basil, and Rosemary How you make that shit: Preheat your oven to 450. Place your squash "meat" side up on a cookie sheet and liberally coat with olive oil and seasonings. If you wanna "Heathers" that shit up and drown it in oregano, be my guest. While you're at it, do the same damn thing with the eggplant. Put the squash in for 45 minutes, then throw in the eggplant for the last 15 minutes. Heat about a tablespoon of olive oil in a sauté pan on medium high. Add all your veggies to that shit and sweat them bitches out. Pro tip: sprinkle a pinch of sea salt on top of your veggies when you sauté, it will draw out the moisture and make that shit tastier. Once your veggies start to become more transparent, turn the pan down to simmer and add the sauce. I like my sauce chunky as hell... If you want a thinner sauce, add more fucking sauce... Now it seems like I shouldn't have to say this but, LET THE SQUASH THAT JUST CAME OUT OF THE OVEN COOL BEFORE YOU HANDLE IT!!! When it's ready, use a large spoon to scoop the meat from the squash which should fall apart easily into noodle like strands. Now sauce it up and serve it family style with some big hunks of garlic bread. Fucking yum.
Very veggie spaghetti squash
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