Spring is here! And while you’re currently focusing on cleaning up your apartment, you should probably be thinking about cleaning up your diet.
The cooks over at True Food Kitchen are pros at creating fantastic nutrient-dense, plant-based meals, and we were lucky enough to snag one of their best recipes. We’re talking homemade tomato sauce, caramelized onions, and the main attraction: roasted spaghetti squash. Put them all together, and you get a melt-in-your-mouth casserole that your whole family will enjoy.
Cooking with spaghetti squash is an excellent way to up your veggie game, and transition out of eating refined carbohydrates. Believe us when we say this dish is so good, you won’t even miss the pasta.
Happy spring cleaning!
SPAGHETTI SQUASH CASSEROLE:
Makes 4 to 6 servings
1 large spaghetti squash (2 to 3 pounds)
2 teaspoons grapeseed oil
1 large zucchini, grated
1/2 cup carmelized onions (recipe follows)
1 cup tomato sauce (recipe follows)
Salt and freshly ground black pepper
6 ounces mozzarella cheese, grated
1/2 cup freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 350 degrees.
2. Cut squash in half and scoop out seeds.
3. Rub oil on inside of squash, season with salt & pepper and place cut side down on lined sheet pans.
4. Roast in 350 degree oven for approximately 90 minutes, until squash is tender all the way through.
5. Let the squash cool, then cut it in half lengthwise and scoop out the seeds with a spoon. Scoop out the flesh into a large bowl. 6. Add the grated zucchini, onions and tomato sauce. Season with salt and pepper.
7. Spoon the mixture into a 3-quart shallow baking pan. Bake for 40 to 45 minutes.
8. Remove the baking pan from the oven and turn the oven to broil. 9. Top the vegetables with the grated cheeses and place under the broiler until golden brown, about 5 minutes. Let sit for 5 to 10 minutes before serving.
Carmelized Onions Ingredients
Makes 2 cups
1 tablespoon expeller-pressed canola oil
3 large onions, thinly sliced
1. Heat the canola oil in a large, nonstick skillet over low heat.
2. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown.
3. Let cool, and then store in a lidded container in the refrigerator for up to 3 days.
Tomato Sauce Ingredients
Makes 3 cups
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 28-ounce can San Marzano tomatoes, chopped, with juice
1 teaspoon salt
1/4 teaspoon allspice
Pinch of freshly ground black pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano leaves
1. Heat the oil in a sauce pan over medium heat. Add the garlic, reduce heat to low and cook for 2 minutes, stirring constantly. Add the tomatoes, salt, allspice, pepper, basil and oregano. Bring to a simmer and simmer for 20 minutes.
2. Allow the sauce to cool for 20 minutes, then transfer to a blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until it is a smooth sauce.
3. Transfer to a lidded container and refrigerate for up to 5 days, or freeze for up to 3 months.
xx, The FabFitFun Team