“Spaghetti” with Creamy Tomato & Cauli Sauce! GF, V, SCD!
WARNING: It IS possible to blow up a spaghetti squash in the microwave.
And that’s exactly what I did tonight. Apparently my NYC microwave is muuuch more powerful than the one at home. :/
Tomato and Cauli Spaghetti!
So as a result, this post is going to be super speedy — I still have to shower and straighten my mane :) before I go out tonight!
mmm mmm mmm!
Tonight for dinner, I thought it was going to be a quick, badda-boom-badda-bang dinner, but it turned into a cleaning fiasco! Ah well, consider my kitchen “christened” :)
Dinner tonight was a delicious spaghetti dish, made from spaghetti squash. The sauce was a luscious tomato sauce, that got its creamy body and smooth silkiness from pureed cauliflower!
look at that rich and creamy sauce!
Delicately flavored, yet completely irresistible!
And it’s Gluten Free, Vegan, and Specific Carb Diet friendly!
Here’s what you need: (Serves 2)
1 spaghetti squashed, pricked all over with a fork or knife
Sauce: 2 tomatoes, chopped 1 cup cauliflower, broken into florets and steamed 1/2 onion, diced 2 garlic cloves, chopped 1 small carrot, or 4 baby carrots, diced 1/2 dried basil 1/2 tsp dried oregano salt and pepper
5 shiitake mushrooms, sliced
First, steam your cauliflower for about 6 minutes, until fork tender. Transfer them to the food processor.
Meanwhile, saute your onions and carrots in 1 tsp EVOO, salt, pepper, and herbs. Let them cook for about 5 minutes. Then, add in your garlic. Let it cook for about 3 minutes. Finally, stir in your tomatoes with their juice. Let it cook for about 4-5 minutes. Then, carefully transfer your veggies to the food processor, and process until your get a smooth and silky sauce. You’ll need to scrape the sides a couple of times.
While pureeing, saute your mushroom slices for 3 minutes, until they become tender.
Cook your spaghetti squash in the microwave for 6 minutes. Flip it, and then cook for 3 more minutes. Let it cool for several minutes before trying to handle it – (use an oven mitt!)
After your spaghetti squash has cooled, carefully cut it in half, lengthwise, and scoop out the seeds. Then, with a fork, scrape the sides, creating spaghetti!
what a plate!
To assemble, top your “spaghetti” with the sauce and mushrooms, and garnish with fresh basil. Or, mix it all together in the pan, and serve “italian style!”
And for my BED-er’s, use this sauce. It’s a roasted red pepper sauce that’s wonderful!
This meal, despite the mess it caused in the microwave, was absolutely fabulous! Not the most photogenic of meals, but boy was it delicious! I love the texture and flavor of spaghetti squash. It truly mimics real spaghetti! You can wrap it around your fork, and slurp it up! :)
twirly, swirly spaghetti squash!
And the sauce was scrumptious too. The cauliflower gave it such a rich and creamy body. The slight garlic note went wonderfully with the juicy tomato.
It was just bursting with flavor! The carrot added the perfect sweetness to off-set the tomatoes’ acidity. (The carrot makes it so you don’t have to use sugar!) And the fresh basil finished it off just beautifully! Not to mention, adding a bright pop of green!