Monday, November 12, 2012

Spaghetti Squash with Red Sauce, and 20 minute dinners

I'm starting a new section today, 20 minute dinners. I've had several people ask me how long it takes to cook something, and I've started keeping track, plus noting the time for you. Those people have also added that they don't like to spend hours and hours in the kitchen, they'd rather get something healthy on the table, quickly. Turns out quickly is 20 minutes, 30 minutes tops. Many of the recipes on Stealth Cooking are quick to make, but I'll be the first to admit that there are times when I enjoy spending a long time in the kitchen. This recipe is for one of those times when I just want to get something on the table quickly, but still keep it healthy.

I don't call this spaghetti at my house. Spaghetti squash doesn't taste anything like spaghetti to me. I like it, but it's not spaghetti. This recipe is loosely based on a spaghetti recipe, and I almost always use a store bought spaghetti sauce as the base. The finished dish also looks something like spaghetti, but because it tastes so different, I don't call it that. So, I usually just say it's spaghetti squash with red sauce. I know it's not much of a name, it's more of a description, but sometimes I have a harder time coming up with a name than other times. I probably haven't figured out a name for this because I usually make it when I'm in a hurry, and not contemplating anything except eating! Try this and let me know if you can name it for me.


1 spaghetti squash
1 Tbs water
1 tsp olive oil
1 onion, chopped
4 mushrooms, sliced
1 zucchini, quartered lengthwise and sliced
1 red pepper, chopped
1 tsp minced garlic
1/2 cup red wine
2 cups spaghetti sauce (from a jar or homemade)
4 tsp parmesan cheese
4 tsp fresh basil

Directions:  Cut the spaghetti squash in half, and scoop out the seeds. Place the squash in a microwave safe bowl with 1 tablespoon of water and heat on high for 5 minutes. Check squash to see if it's done by inserting a fork. If the squash doesn't shred easily, cook for an additional minute, then check again until done.

Prepare the sauce while the squash is cooking. Heat the teaspoon of olive oil in a nonstick skillet over medium heat. Add the onion, mushrooms, zucchini, red pepper, and garlic and saute for about 5 minutes until the mushroom becomes translucent. Add the red wine and cook for an additional minute or two. Add the spaghetti sauce and stir until the sauce is hot.

Serve by shredding some of the spaghetti squash onto a plate, then covering with sauce. Top with a teaspoon of the Parmesan cheese and a teaspoon of the basil.

Serves 4

Stealthy Cooking Tip: For a complete meal, prepare a green salad using prewashed salad greens while the squash and sauce are cooking. Serve with a slice of whole wheat bread or breadstick.

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