You ever come across a food or veggie that seems really amazing but when it comes time to cook it, you don’t even know where to start? Spaghetti squash is exactly that. I promise you… it’s way easier to make than you think.
We don’t do too much traditional pasta in our house. Jaryd can’t eat it, so I tend to sub in spaghetti squash when we’re craving a pasta night. Spaghetti squash is a really great way to make our meals more plant based, AND keep it lower carb and gluten free.
I’ve shared a few times on my Instagram stories my no-fail favorite way to prepare spaghetti squash and I get a bunch of thank you messages from you guys because in a few quick steps, this marvelous and versatile veggie has been demystified.
Today I’m making it blog official and I’m sharing the best and easiest way to roast a spaghetti squash.
But, you can’t eat spaghetti squash without a really delicious sauce, right? Well, I suppose you can, but sauce is highly recommended. Keep reading past the how-to spaghetti squash part and you’ll find TWO new fun sauce recipes using my favorite tomatoes from Village Farms.
The first sauce is a Cabernet Estate Reserve® Tomato Meat Sauce. It uses Village Farms‘ beautifully dark Cabernet Estate Reserve® cherry tomato. I was immediately drawn to it because, well, the Cabernet part. The tomato itself is everything I wanted it to be: deep wine color and rich crisp sweet fruity flavor. I love the Cabernet tomato in this recipe because it adds such a depth of flavor to this sweet meat sauce. Jaryd tried the Cabernet tomato and declared it his favorite, I’m inclined to agree.
The second sauce is the Lorabella Blossom® Tomato Romesco. I love the exciting orange color of the Lorabella tomato. With its unique citrus floral undertones, I thought the Lorabella Blossom® tomato would be perfect for a light and playful romesco. And!! If you’re looking to keep things lighter in the new year, this sauce is Whole30 compliant and vegan!
So, let’s get to it and make roasted spaghetti squash with two fun new sauces!
First, cut the ends off the spaghetti squash and then cut it in half lengthwise. Scoop out the seeds and discard them. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
Place the spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes. Flip it and roast for another 10 – 20 minutes (depending how large your squash is).
Once the squash is done roasting, use a fork to pull the spaghetti strands from the shell. You can either scoop them onto a plate or bowl, or eat it straight from the shell.
For the Cabernet Estate Reseve® Meat Sauce:
Pour the avocado oil in a pan over medium-high heat. Sauté the onion until caramelized. Add the meat and garlic. Use a spatula to break up the ground beef and continue to do so until browned but slightly pink.
Add the Cabernet Estate Reserve® tomatoes, green pepper, basil, oregano, sea salt, coconut sugar, smoked paprika, red pepper flakes, and tomato paste. Continue to simmer, about 15 minutes, stirring occasionally, until the tomatoes are popped and the sauce is reduced.
Place a big scoop of Cabernet Meat Sauce in the center of the spaghetti squash, top with shaved Parmesan and fresh basil.
Recipe
Spaghetti Squash with Cabernet Estate Reseve® Meat Sauce
Ingredients
- 1 spaghetti squash
- Avocado oil
- Salt and pepper
- 1 sweet onion, chopped
- 1 lb. ground beef
- 2 garlic cloves
- 2 pints Village Farms Cabernet Estate Reserve® tomatoes
- ½ green pepper, chopped
- 1 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 2 tablespoons coconut sugar
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1/3 cup shaved Parmesan
- Fresh basil for garnish
Instructions
- Preheat oven to 400F.
- Cut the ends off the spaghetti squash and then cut it in half lengthwise.
- Scoop out the seeds and discard them.
- Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
- Place the spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes.
- Flip it and roast for another 10 – 20 minutes (depending how large your squash is).
- Once the squash is done roasting, use a fork to pull the spaghetti strands from the shell. You can either scoop them onto a plate or bowl, or eat it straight from the shell.
- For the Cabernet Estate Reseve® Meat Sauce:
- Pour the avocado oil in a pan over medium-high heat.
- Sauté the onion until caramelized.
- Add the meat and garlic.
- Use a spatula to break up the ground beef and continue to do so until browned but slightly pink.
- Add the Cabernet Estate Reserve® tomatoes, green pepper, basil, oregano, sea salt, coconut sugar, smoked paprika, red pepper flakes, and tomato paste.
- Continue to simmer, about 15 minutes, stirring occasionally, until the tomatoes are popped and the sauce is reduced.
- Place a big scoop of Cabernet Meat Sauce in the center of the spaghetti squash, top with shaved Parmesan and fresh basil.
For the Lorabella Blossom® Tomato Romesco:
Place the Lorabella Blossom® tomatoes, bell pepper, onion, and garlic on a baking sheet. Drizzle with avocado oil and roast for 15 minutes.
Transfer the tomatoes and veggies to a food processor and add the shredded almonds and sea salt. Process until combined.
Scoop a couple dollops of the Lorabella tomato romesco in the center of the spaghetti squash. Top with toasted sliced almonds, and chopped sage.
Recipe
Spaghetti Squash with Lorabella Blossom® Tomato Romesco
Ingredients
- 1 spaghetti squash
- Avocado oil
- Salt and pepper
- 2 pints Village Farms Lorabella Blossom® tomatoes
- 1 orange bell pepper
- ½ sweet onion
- 3 garlic cloves
- 1 cup sliced almonds
- ¼ teaspoon sea salt
- 4 leaves sage, chopped
Instructions
- Preheat oven to 400F.
- Cut the ends off the spaghetti squash and then cut it in half lengthwise.
- Scoop out the seeds and discard them.
- Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
- Place the spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes.
- Flip it and roast for another 10 – 20 minutes (depending how large your squash is).
- Once the squash is done roasting, use a fork to pull the spaghetti strands from the shell. You can either scoop them onto a plate or bowl, or eat it straight from the shell.
- Place the Lorabella Blossom® tomatoes, bell pepper, onion, and garlic on a baking sheet.
- Drizzle with avocado oil and roast for 15 minutes.
- Transfer the tomatoes and veggies to a food processor and add the shredded almonds and sea salt.
- Process until combined.
- Scoop a couple dollops of the Lorabella tomato romesco in the center of the spaghetti squash.
- Top with toasted sliced almonds, and chopped sage.
Enjoy!! xo
Thank you so much to Village Farms for sponsoring this post! I love working with my favorite brands and couldn’t be more thrilled they support The Toasted Pine Nut!!
Just made the meat sauce recipe, and it was amaaaazing! I felt so good afternoon I was done eating because it was literally just protein and veggies. Even my boyfriend who doesn’t like squash very much said it was great%, thanks for sharing!!