I shot a fun video at the world famous Serafina Restaurant in NYC, highlighting their best vegetable dishes (plant based). One dish really stood out; VEGETARIAN PLATTER Spaghetti squash with sautéed mixed vegetables, pine nuts & tomato sauce.
It’s the first time I tried spaghetti squash; my friend’s been pushing me to try it, she even bought me one that rotted in my fridge .
I loved the dish, bought a spaghetti squash, (you can find it in most supermarkets), and found a simple recipe online, using my favorite jar of prepared tomato sauce (Rao’s). It was delicious and the kids loved it! I do like making my own sauce but when time’s not on your side, Rao’s is my trusted go to sauce.
Makes enough for 4, one cup servings. pictures are below.
- spaghetti squash- 1, halved lengthwise and seeds removed
- extra virgin olive oil- enough to drizzle
- Salt and freshly ground black pepper to taste
- tomato sauce- homemade or your favorite jarred- 2-3 cups
- turkey meatballs- homemade or frozen- recipe coming soon
- Preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until a fork easily pierces the skin, 50 – 60 minute. Remove from oven and let cool enough to handle.
- Heat tomato sauce in large pot, or make from scratch.
- Turkey meatball recipe coming tomorrow- Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes. Don’t overcook.
- When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce. Bon Appetit!