Spaghetti Squash Spaghetti

Name: Spaghetti Squash Spaghetti
Ingredients: 1 spaghetti squash; spaghetti (I use wheat); 2 cloves garlic, minced; 2 tablespoons olive oil (or so); 2 tablespoons capers; 3-4 medium tomatoes; 1 cup stock (I use chicken, but veg is perfectly fine, too); salt and pepper to taste

8 ingredients

5 steps

Ingredients

1 spaghetti squash
spaghetti (I use wheat)
2 cloves garlic, minced
2 tablespoons olive oil (or so)
2 tablespoons capers
3-4 medium tomatoes
1 cup stock (I use chicken, but veg is perfectly fine, too)
salt and pepper to taste

Directions

1

Roast the squash for about an hour at 375 degrees (halved and seeds removed, or you can do it whole, piercing holes in it all over).
2

Cook pasta al dente.
3

Saute garlic in olive oil, just a couple of minutes.
4

Toss the pasta and oil/garlic. Add shredded squash, tomatoes, capers and chicken stock. Adjust proportions depending on how big the squash is.
5

Heat on stovetop until pasta absorbs liquid, add salt and pepper to taste. Drizzle a bit of olive oil. Add grated cheese, if you like.