Keeping with the theme of turning veggies into carb-y guilty pleasures (a la cauliflower-crust pizza), we decided to tackle squaghetti.
Squaghetti is exactly what it sounds like – squash spaghetti – and is made using a spaghetti squash (which is real vegetable). This squash is basically magical, in that if you heat it up (microwave or oven) and run a fork through it, you instantaneously create an entire bowl of angel-hair like squash strands.
This is an incredibly versatile recipe and can be garnished with as many or as few toppings as you like. The recipe that we used comes from Miranda Hammer of The Crunchy Radish blog, and calls for chickpeas, broccoli, sun-dried tomatoes, and parmesan.
(Serves 2-3 — this is actually a fairly large recipe and can easily be stored in the fridge for leftovers)
1 medium sized spaghetti squash – halved
2 tbsp olive oil
1 tsp paprika*
7 gloves garlic minced
1 tsp red pepper flakes*
1 head broccoli chopped into bite-sized pieces (I like to peel and chop the stem too)
8 sundried tomatoes- rehydrated and sliced
½ can of chickpeas, rinsed
1/4 cup dry white wine
*The suggested amounts of paprika and red pepper flakes make for a BIG kick, so consider adding less if you prefer your food less spicy
Pre-heat the oven to 400 degrees. Halve your spaghetti squash using this technique, or risk losing your knife inside of a vegetable. Rub the cavity of the squash (is “cavity” the new “moist”?) with 1 tbsp of oil, paprika, salt, and pepper. Place the halves on a baking sheet cut side down and bake for 40 minutes, or until the skin starts to brown.
While the squash is cooking, add 1 tbsp of oil to a sauté pan and set it on medium heat. Add the red pepper flakes to toast for about a minute. Next, add the garlic and let it sit for another minute – but don’t let the garlic brown. Add the broccoli and cook for 2 more minutes.
Pour in the wine to deglaze the pan. If you don’t have white wine, I question your life choices, but you can substitute in lemon juice.
Throw in the sun-dried tomatoes and chickpeas, and continue to cook until the broccoli is tender and all the liquid is evaporated.
Remove the squash from the oven and let it sit until it’s cool enough to touch. Then – this is the fun part – scrape the flesh length wise to create spaghetti-like strands.
Divide the broccoli mixture between the squash halves and mix with the “spaghetti.” At this point, we added parmesan cheese (fresh is best but packaged will do) and tomato sauce. And BAM – squaghetti.