Posted by RF at 12:23am Oct 22 '09So, i got a med spaghetti squash the other day since they were on sale for 69 cents a pound. wavered a bit on exactly what to make with it, and finally came up with this, which came out quite nice. it wasnt quite as filling as i had hoped, i had to have a snack later on, but if you have some bread with it (maybe french bread) for dipping in the sauce, it should fill you up nicely. on its own, though, replacing the flour with corn starch should still work fine and make it a nice gluten-free meal. you can also leave out the turkey-dogs (i used those cause theyre cheap, but it worked out nicely taste-wise) to make it vegetarian.
you'll need:
1 med spaghetti squash
1/4 cup olive oil or so.
4 turkey hot dogs sliced thin. (like 1/8" or so.)
1 large onion cut into small squares about the size of the hotdog slices.
1/2 med-large zucchini. cut into quarters length-wise, then slice thin. itll end up about the same size as the others.
2 tsp minced fresh garlic
1/2 tsp marjoram
1/4 tsp tarragon
salt TT
3 Tbsp flour
1/4 cup or so of almond milk
splash of vanilla flavored almond milk or small amount (maybe 1/8 tsp vanilla extract or less.)
1 tsp mushroom soup base. (i didnt use this, but i think itd make it even better.)
first step is to cook the spaghetti squash. i did this earlier in the day, then just stuck it in the microwave to reheat it later when i made the sauce. cut it in half (length-wise) and spray with olive oil. (the inside, dont worry about the outside.) lay the halves face-down on a sheet or large pan and bake at 375 for an hour. (after that, i turned the oven off, but left em in for another 20 min or so.)
remove seeds with a spoon and then scoop out the flesh. i did this carefully, keeping the shape of roughly 1/4 of the squash to then put the sauce over and around.
to make the sauce, heat the olive oil in a large frying pan and then sautee the hot dog slices til browned all around
add the onion and sautee til soft
then add zuchinni and do the same
when thats soft, clear a space in the middle and add the garlic and spices. mix it around first in just that space, then mix in with everything.
add the flour and mix around to make a roux with the oil in the pan. cook that for a min or so mixing continuously so that it doesnt burn the flour.
add enough almond milk so that it has a nice thick creamy texture.
add a splash of vanilla almond milk or the extract for a bit of flavoring.
add the soup base, if desired. (was good without it, but this should give it an extra bit of kick to make it really stand out...)
simmer for a bit to let the flavors develop then serve over the squash.
yum!
you'll need:
1 med spaghetti squash
1/4 cup olive oil or so.
4 turkey hot dogs sliced thin. (like 1/8" or so.)
1 large onion cut into small squares about the size of the hotdog slices.
1/2 med-large zucchini. cut into quarters length-wise, then slice thin. itll end up about the same size as the others.
2 tsp minced fresh garlic
1/2 tsp marjoram
1/4 tsp tarragon
salt TT
3 Tbsp flour
1/4 cup or so of almond milk
splash of vanilla flavored almond milk or small amount (maybe 1/8 tsp vanilla extract or less.)
1 tsp mushroom soup base. (i didnt use this, but i think itd make it even better.)
first step is to cook the spaghetti squash. i did this earlier in the day, then just stuck it in the microwave to reheat it later when i made the sauce. cut it in half (length-wise) and spray with olive oil. (the inside, dont worry about the outside.) lay the halves face-down on a sheet or large pan and bake at 375 for an hour. (after that, i turned the oven off, but left em in for another 20 min or so.)
remove seeds with a spoon and then scoop out the flesh. i did this carefully, keeping the shape of roughly 1/4 of the squash to then put the sauce over and around.
to make the sauce, heat the olive oil in a large frying pan and then sautee the hot dog slices til browned all around
add the onion and sautee til soft
then add zuchinni and do the same
when thats soft, clear a space in the middle and add the garlic and spices. mix it around first in just that space, then mix in with everything.
add the flour and mix around to make a roux with the oil in the pan. cook that for a min or so mixing continuously so that it doesnt burn the flour.
add enough almond milk so that it has a nice thick creamy texture.
add a splash of vanilla almond milk or the extract for a bit of flavoring.
add the soup base, if desired. (was good without it, but this should give it an extra bit of kick to make it really stand out...)
simmer for a bit to let the flavors develop then serve over the squash.
yum!