Fake Spaghetti

27 09 2011

Chloe shared her thoughts on meal planning yesterday, so I thought I’d piggyback on her post 🙂

I used to plan my meals for the week on Saturday or Sunday using one of the templates on this website. Then I’d go grocery shopping on the absolute worst day to go: Sunday. Everything was picked over, and I often left the store without checking everything off my list. But since joining a CSA, my meal planning has shifted a little.

Every week, I anxiously await a Tuesday email telling me what I can expect in my box-o-goodies the next day. I generally start formulating my meals in my head the minute I get that email, jotting down notes on a scrap of paper, and then I pick up whatever else I need on Tuesday or Wednesday after I’ve got my share of veggies. The stores are fully restocked by then which makes for a happy Steph 🙂

Last week however, I didn’t really do my regular planning because I had meals scheduled with some friends later in the week. By the time the weekend rolled around, I had a bunch of veggies that I needed to eat, and no real plan. But after catching up on some blogs, I was inspired by Gretchen’s pasta dish and decided to make my own version, using spaghetti squash as a stand-in for the pasta.

I had a huge spaghetti squash and two pints of mushrooms, cremini and shitake. I also had a bag of onions to use up as well. So, on Sunday at halftime (don’t want to talk about the game!) I ran to the grocery store for some red peppers, parmesean cheese and light cream. I had a “pasta” dish to make!

Spaghetti Squash with Roasted Red Peppers and Mushroom Cream Sauce


2 red peppers
vegetable oil, for brushing
3-5 garlic cloves, minced (I split this between the sauce and the squash)
1 medium onion, chopped
1 pint mushrooms (I used 1/2 cremini, and 1/2 shitake) sliced
half pint light cream (or heavy, or milk, your choice!)
1 tablespoon parmesean cheese
Salt and pepper
olive oil
1 spaghetti squash

How to:

First, roast your peppers. Wash and de-seed them, and then cut them in half.

Brush them in vegetable oil, and place on a foil-lined pan under the broiler until they are blackened.

Take them out, put in a plastic bag, and let them sit for 10-15 minutes. After they’ve cooled, take the peppers out of the bag, and peel off the skin. Voila! Roasted peppers! Cut into strips and set aside.

While they are roasting, prep your squash. Cook according to Emily’s tutorial when the peppers are done roasting.

While the squash is cooking, prepare the sauce. In a pan, saute the onions in some olive oil on medium low, until soft and slightly brown. Add the garlic, and saute until fragrant. Add the mushrooms, and allow them to cook thoroughly. When all the veggies are cooked thoroughly, add the cream. Bring to a boil, and then immediately turn the heat down and allow to simmer and thicken. Stir in the cheese.

yummy cream sauce!!!

When the squash and sauce are done, you’re all set! To serve, top the squash with some pepper strips and sauce. Stir to combine. Enjoy!!

Question of the day: Have you ever cooked with spaghetti squash? What did you make?