i must say, this is quickly becoming my new favourite go-to vegan dish. loaded with flavour and super light yet filling. packed with vitamins and healthy nutrients.
did i mention how i can’t cook pasta? i’m so bummed because i had a photo to prove this but it accidentally got deleted. so, one day i was going to make some pasta – threw together some ingredients i thought would compliment well… and as i’m opening the package of pasta, it literally RIPS OPEN and the pasta goes flying to the floor. it was like those little fusilli just did NOT want to be cooked by me – and rightfully so. i did quite a number on their friends linguini the week prior.
from now on, i let the roommate cook the pasta. my former roommate in NYC always did the pasta too. i make a mean sauce, but dammit if i can’t get the pasta consistency right – every stinkin time. hey folks, i’m woman enough to acknowledge my shortcomings 🙂
because i can’t cook pasta, spaghetti squash has become my new favourite thing. it’s so easy to make and it’s hard to mess up – unlike SOME spaghettis i know *ahem *
now, spaghetti squash isn’t always available. it is not in season right now, but i just love it so much that i eat it year round. organic SS is not available right now, but at least conventional is again. you’ll find it in the produce with the rest of the squash. look for bright yellow ones that have a good weight.
for this dish, all we really have to do is bake the squash and whip up our sauce. this one is easy, the squash just takes a good while to bake.
ingredients :
– 1 decent-sized spaghetti squash (about 2 pounds)
– 7-8 small tomatoes {roma is best – these are the famous san marzanos from pueblo}
– 1 cup carrots
– 2 small zucchini
– 1 green onion {you could add red or sweet onion as well}
– garlic and/or ramps {AKA baby leeks} add more garlic and/or onions if you don’t have ramps
– veggie stock and/or cooking wine
– S & P
{also if you have them available, i suggest adding about a 1/2 cup mushrooms to the sauce as well – i just didn’t have them in the fridge this time! still delicious without, though!}
to begin, preheat oven to 400 degrees. take your spaghetti squash and using a good knife, slice in half length-ways :
next we want to scrape out the seeds in the middle – like so :
now place cut-side down onto a sheet of tinfoil lining a baking sheet {you don’t have to do this, it’s just easier to clean up – toss the aluminum in recycling and you’re done!}
you’re going to cook your SS for a good 30-45 minutes, depending on the size. when you can gently stick a fork through the skin with ease, it’s ready to come out. it’s kind of hard to overcook spaghetti squash, so just check on it periodically.
now we are going to prepare our sauce. chop up your zucchini, carrots, onions, and garlic/ramps. i don’t cook with a lot of spices. for one, i don’t really know how to use them yet. and for two, a spice rack is on my “wish list” right now. i find that garlic, onions, good butter, and a little S & P go a long way for most dishes in flavour.
chop up the ENTIRE ramp – leaves and all. they are loaded with flavour.
reserve 2/3 for the sauce, and 1/3 for a garnish.
in one skillet, heat a couple tablespoons of good butter on low-medium heat. toss in your zucchini and carrots. simmer, adding a smidgen of veggie stock as you go to keep from sticking to pan as well as to help “steam” – cover your veggies and cook on low-medium heat while we prepare our sauce. don’t forget to check on and stir them occasionally.
in another skillet, heat up some olive oil and toss in your garlic, onions, and ramps.
saute until slightly crisp and are cooked down like so :
chop up your tomatoes and toss them in. add in a little veggie stock and cook on low heat until sauce thickens. add in the 2/3 ramp leaves and continue to simmer. deglaze with a little white wine and/or veggie stock. once zucchini and carrots are done, add them to the sauce and simmer on very low heat for another minute or two, so all the flavours come together.
season with S & P and pull out your spaghetti squash from the oven.
carefully flip the squash over and let the it rest and cool for a moment. holding one end with an oven mitt, take a fork and scrape the strands of squash away from the skin and onto your plate – or bed of greens… i believe you should have a raw veggie with every meal. plus it adds texture and something bright!
this is seriously one of my favourite dishes – and i know a few friends who will be thankful for this recipe! 🙂
food & foto 
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