Spaghetti Squash w/ Pomodoro Sauce

Happy Thursday!  I'm back to posting with a minute to spare.  In the spirit of keeping things short and sweet, here's an easy recipe below for Spaghetti Squash.  Enjoy!

-1 medium-sized spaghetti squash
-2 cans of crushed tomatoes
-1 clove garlic, minced
-1 T. fresh basil, chopped
-1 t. olive oil
-salt, pepper and red pepper flakes to taste.


Preheat oven to 400 degrees Fahrenheit.  Split one spaghetti squash in half and place on sheet or pan that includes a small raised edge - you need this bit of height so that you can pour in a bit of water so the squash doesn't dry out.  Place squash open side down and pour water into pan.  Roast for about 1/2 hour or until soft.  While squash is cooling, take 2 jars of crushed tomatoes and pour into saucepan.  Add 1 clove of minced garlic and chopped basil.  Add 1 t. olive oil, salt, pepper and red pepper flakes to taste.  Let simmer until it thickens.  Once squash has cooled a bit, scoop out and place in bowls, top with sauce and shredded parmesan.  Yum.

Roasted Butternet Squash w/ Couscous

One of my favorite things about fall is cooking with all the different kinds of squash available at the market.  Here's a simple recipe that pairs well with a roasted pork or chicken....

Roast Butternut Squash w/ Couscous

Ingredients

• 1 box of Israeli cous-cous
• 1 butternut squash, peeled and diced
• 1/2 red onion, chopped
• minced garlic according to your taste
• salt & pepper

Pre-heat oven to 400 degrees F.  Prepare cous-cous according to directions on package.  I usually boil the cous-cous in chicken stock instead of water for added flavor.    Peel and dice butternut squash.  Chop red onions.  Place on sheet coated with cooking spray.  Coat squash with cooking spray or use basting brush with olive oil to coat.  Dress with salt and pepper and place it in the center race of the oven for about 35 minutes (depending on your oven). 

Mix squash, red onions and cous-cous together and serve warm.  Yum.