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!
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!
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7 comments:
Great use of leftovers!
Simple, but very satisfying! I'd love this for lunch right now.
I just bought a spaghetti squash this week to make. This looks delicious!
Kat - thanks!
George - come to think of it, so would I!
Deb - I am going to have to get them more regularly, I think!
I just love spaghetti squash - great idea to use it as... spaghetti!
You've been cooking up a yummy storm over there! Love the spaghetti squash and the meatless Monday dinner.
Your green tomato relish looks fabulous. We put our green tomatoes in a cardboard box in our pantry along with one banana and they actually ripened! They didn't taste as good as the ones that ripened on the vine, but they were still better than the grocery store tomatoes.
Natashya - I think next time I had a spaghetti squash I'll try a carbonara!
Laurie - these tomatoes weren't quite mature enough to ripen nicely.
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