It is beginning to feel like spring. Well, sort of but if we keep our fingers crossed it will finally feel like spring in Michigan next week! Spring makes everyone excited to go outside and eat fresh food that is light and full of flavor. As college students, we’re always looking for the quickest, easiest and cheapest meal for dinner. What is cheaper than spaghetti? Let me tell you- squash! Well spaghetti squash that is! It is an oval shaped yellow squash that when cooked turns into strands resembling spaghetti.
This week my roommate and I decided to cook up spaghetti squash. This recipe is an original recipe that I came up with and is perfect for this time of year. When I think of spaghetti I think of cold nights and warm noodles that make me so full I’m in a food coma. Well this is a lighter version and super figure friendly! This meal is one you could make for anyone and really wow them with your cooking skills and knowledge!
½ onion cut into long strips- I used Spanish but you can use whatever looks best to you!
4 garlic cloves minced- Ann and I love garlic so we used a lot, but I would say 2-3 is fine.
8 oz of mushrooms chopped in bite size pieces
2 cans (14.5 oz) diced tomatoes
12 basil leaves- cut into ribbons
½ cup good red wine
- Cut squash in half length wise, remove seeds. In baking dish fill with water 1 ½ inches deep and place squash with the inside facing down. Cover with plastic wrap and microwave for 15 minutes. Repeat with other half.
- In a large skillet put in 1 tbs of olive oil and onions and sauté till onions become soft and translucent about 10-15 minutes. Then add mushrooms and sauté till brown and smaller in size. Add garlic and cook for 3 minutes.
- Now add the cans of tomatoes, basil, and wine. Bring to a boil then turn to simmer to the let the sauce reduce. Add ½ tbs salt and ¼ tbs of pepper.
- Hold the squash with a towel and use a fork and begin to pull the strands of squash. Scrape as much as you can off and into a bowl.
- Serve immediately.