Thursday, 12 November 2009
Spaghetti Squash Bolognaise
After my spelt and squash risotto for Cook the Books, I had half a cooked spaghetti squash leftover. So later that week I took some of my roasted tomato sauce from the freezer and made a thick, meaty pasta sauce (adding an aubergine that had seen better days). When the sauce was cooked, I shredded the spaghetti squash flesh into it with a fork and let it simmer a couple of minutes to reheat. The sauce doesn't soak into the squash in the way it does to pasta, but for a lighter, low-carb option, it was very tasty!