little bit healthier than last week's candy inspiration! and instead of paint colors this week, how about a quick recipe?
Veggie Goo-Roo (so named by Peanutman - maybe he meant 'guru' - i'll have to ask!)
Ingredients:
1 spaghetti squash
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2 T olive oil
1-2 garlic cloves - minced or pressed
1 small onion - chopped
1 head of broccoli - cut into bite size florets
15 or so cherry tomatoes - halved
3 carrots - chopped into thin slices
1 16 oz. can tomatoe puree
1 T red wine vinegar
1 T red hot sauce (Franks rules)
6 oz water
parmesan cheese (loads)
*Carefully* cut squash in half lengthwise, scoop out seeds like a pumpkin. Sprinkle with salt & pepper. Bake on foiled & ever-so-slightly oiled baking sheet at 350 for an hour. Should pierce easily with a fork when done. While your squash is cooking, prep all your veggies.
- Saute onion in olive oil over med heat. Add garlic when onion is just about translucent.
- Add carrots & broccoli - season with salt & pepper - saute about 2 mins.
- Add cherry tomotoes - saute another 2 mins.
- Add tomoto puree, vinegar and hot sauce. Season again.
- Add water slowly, stirring as you go, so the puree becomes more saucy.
- Turn heat down to low, cover and let simmer until squash is done. I don't let my broccoli get soggy so you might want to take it off the heat after about 15 mins, but keep it covered.
Squash: With a big spoon, scrape pulp/flesh out of each half, place in bowl. It will be hot - be prepared! As you're scraping, the spaghetti fibers will begin to reveal themselves a la pasta. Yay. Fork toss with a smidge of olive oil, salt & pepper.
Plate it: Top 2/3 C squash with about 2/3 C of the veggie goo-roo. Sprinkle lovingly with fresh parm - enjoy!
