Cooking with TechyDad: Spaghetti Squash Sauté

I love cooking squash.  It’s pretty easy to make and goes in a variety of dishes.  Spaghetti squash has a bonus, though.  It looks like pasta after it is cooked!  This means you can make pasta-like dishes with it.

For this recipe, you’ll need a spaghetti squash, some sliced mushrooms, onions, garlic, jarred (or homemade) spaghetti sauce, chickpeas, and ricotta cheese.

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First, we’ll slice the squash in half and remove the seeds and "goo" (that’s a scientific cooking term) in the middle.  Don’t toss those seeds, though.  You can bake them later for a tasty snack.

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Place the squash halves face down on a greased cookie sheet and bake for about 30 – 40 minutes (depending on how heavy your squash is).

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While the squash bakes, sauté some onions and garlic.  Then, add some mushrooms and cook them down.

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When the squash is done, use a fork to pull the flesh off of the shell.  The spaghetti squash will string out just like… well, spaghetti.  Put this in a big pan.

 

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Mix the squash with the mushrooms, chickpeas, sauce and ricotta cheese.

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Then, you simply serve and enjoy.

I’ve made this dish quite a few times.  It’s relatively quick, easy and very healthy.  It also makes quite a bit.  One spaghetti squash can last make enough to last us for two or three dinners.

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