Simple Measure

Well, I feel a little guilty. We’ve been getting lots of great winter squashes from the farm this season. Right now there’s two shelves brimming with delicatas, pie pumpkins, acorns, butternuts, sweet dumplings. Nothing wrong with that. It’s just there was one special squash I wanted to cook before it was their turn.

So last week I gave all those other worthy vegetables the brush off and asked Jared to bring home a spaghetti squash. If you’ve ever cooked one, you know how much fun they are.

The name pretty much sums it up: An hour in the oven and it pulls apart in thin, pasta-like strands. Fun! And that hour is just enough time to whip up a big batch of marinara to top it with. More fun!

A chunk of Roquefort was a last minute inspiration. We topped the sauce with a few pieces and let it melt slightly before we tasted it. I wasn’t sure what to expect, but it’s salty earthiness turned out to be a great partner for the sweetness of the squash.

Give it a try with your own favorite Gorgonzola or blue cheese, or without any at all– you’ll still end up with a delicious meal.

Spaghetti Squash with Tomato Sauce and Roquefort

1 medium spaghetti squash

One 28 oz. can diced tomatoes

4 oz. Roquefort, gently crumbled

1 small onion, diced

1 small red pepper, diced

1 small green pepper, diced

4 Tbs unsalted butter

3 cloves garlic

4 large basil leaves, chopped

1 tsp dried oregano

¼ cup water

Salt and pepper to taste

1. Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds. Pierce the skin and place flesh-side down in a deep glass baking dish. Add the water and pop in the oven. Bake for 45 minutes to an hour, or until a fork pierces very easily through both halves, and the skin dents a little when you squeeze it.

2. Heat the butter in a large, heavy-bottomed sauce pan over medium heat. Add garlic, onions and peppers and sauté for 10 minutes.

3. Add the tomatoes and stir. Raise heat and bring sauce to a light boil. Add the basil and oregano. Reduce heat and simmer until squash is ready, about 45 minutes. Stir to prevent sticking, but don’t over do it.

4. Remove the squash from the oven and let it cool until you can handle it comfortably. Hold the squash on it’s end and using a fork, scrape out the flesh. It should come out in spaghetti-like strands.

5. Top with sauce and sprinkle with Roquefort. Ready to serve!

Serves 2, with sauce left over.