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Simple Cooking: Spaghetti Squash Spaghetti

By Carrie Becker in Food on Oct 20, 2010 6:00PM

Our weekly CSA deliveries are coming to a close, but there has been no shortage of squash in the final parcels. Our kitchen counter holds five butternut squash, three acorn squash and, this week, one bright yellow spaghetti squash. We grabbed our newest squash family member as the centerpiece for a meatless Monday entrée.

In lieu of a starchy bowl of noodles with tomato sauce (one of our weaknesses), we swapped the noodles for the long thin strands of the spaghetti squash, then pulled in some standby ingredients from the fridge - enter Spaghetti Squash Spaghetti.

Trust us, your belly will thank you.

Spaghetti Squash Spaghetti

1 Spaghetti Squash
½ - 1 cup good quality store bought tomato sauce or homemade (we used arrabiata sauce.)
½ cup grated Parmesan cheese
½ white onion thinly sliced
4 tablespoons butter
2 tablespoons Greek yogurt (we had this on hand but you can swap for heavy cream or crème fraiche)
Olive oil
Salt and pepper (add to taste)

Prick the squash all over. Heat in the microwave for 10 - 12 minutes. Once heated through, remove and set aside for five minutes.

While the squash is cooking, sauté the onion in 2 tablespoons of butter until translucent.

Cut the squash in half length-wise. Using a fork first remove the seeds then rake the meat of the squash until you have pile of long strands. Add the squash meat to the pan.

Add tomato sauce then the yogurt and heat through. Stir in grated cheese, but save some for topping. Season with salt and pepper to taste.

We topped this dish with a few pine nuts - this is not a "make or break" ingredient. We just happened to have them on hand.