I've slowed down on posting not by choice but because my camera on my phone isn't really working. I finally got a new App that seems to work but I'll have to just take it day by day. I kinda like the retro look of the pictures, it might work out. That being said, since it's October I wanted to use a squash in this recipe so I thought spaghetti squash pasta would be great. It turned out better than the last time I tried to use a spaghetti squash so I'm very happy with this recipe.
Squash Pasta With Mushroom Sauce
1 2 lb. spaghetti squash
Cut squash in half, remove seeds. Bake cut side down in baking pan containing small amount of water. Bake at 350 F for 45 minutes. After cooking, pull strands free with a fork to make spaghetti. Toss with small amount of butter and season to taste.
Mushroom Pasta Sauce
6 tomatoes
15 baby portabella mushrooms, sliced
1 small onion, diced
3/4 cup vegetable broth
3 garlic cloves
4 tablespoons of olive oil
1 teaspoon fresh basil, parley, & oregano
salt & pepper to taste
Heat oil, then add garlic, onion and mushrooms. Cook five minutes. Deglaze pot with vegetable broth.
Boil. Add tomatoes and herbs. Salt & pepper, bring to a simmer. Coat squash pasta.
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