Servings: 4 | Prep Time: 10 | Cook Time: 30 mins
Once cooked, the yellow flesh of this squash will separate into long strands. You should expect a texture similar angel hair pasta. Even though the texture is right, it is still a squash and will not taste like pasta. The flavor is bland so it is perfect for paring it with a hearty, deep flavored sauce. For a one dish meal, you can top it with any grilled protein including baked tofu for a “meatless” dish.
Spaghetti Squash with Veracruz sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course:
Side Dish
Cuisine:
Mexican
Servings: 4
Ingredients
- 2 whole spaghetti squash
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 jar Molli Veracruz Cooking Sauce
Instructions
-
Preheat the oven to 450 degrees F.
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Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
-
Meanwhile heat the Veracruz sauce in a large saute pan.
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When squash is cool enough to handle, using a large kitchen spoon scrape the strands of spaghetti squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot Veracruz for just long enough to get hot. Serve and provecho!
