A) This is a delicious dish. I must get that out up front. If you want, feel free to scroll down straight to it.
B) Let me rant for just one moment.
You guys, I have been loving my new job. It’s stressful and crazy but I feel like I am learning so much! I wish I were learning more though, so I could stop making stupid errors. Do you know how frustrating it is to mess up? Especially when there are patients involved. I’m learning more and more to NOT trust my gut at work, because clearly I know nothing (jon snow). I’m learning I HATE MAKING MISTAKES!!!! UGHHHHH. That is all. I hope to update in one month saying I am doing better! Don’t get me wrong, I am doing pretty well, but I can’t help but have a piece of me that wants to be doing perfect. Or close to it. /endrant.
Luckily, this pasta dish was not a mistake. In fact it was something I can be proud of. I mean maybe it’s silly to be proud of food, but when it tastes this good I just can’t help it. I’m excited to make this dish over and over again, with different add ins, too! At it’s base it is actually a vegan dish, but it is simple to add some sliced chicken or diced crispy pork belly on top. It’s fast, so you can justify using leftover meat as a topping.
Now that I think about it, this would be awesome if you were entertaining vegetarian friends. You could make the base pasta and then add meat to only the ones who wanted it. Hmm. You could also make the sauce and put in on different noodles, if you aren’t a fan of spaghetti squash. However, I feel that the slight sweetness in spaghetti squash perfectly complements the sauce in this case.
I adapted this recipe from tablefortwo’s recipe that can be found here. Her recipe involves yogurt, sour cream, sugar, and less tomatoes. It still looks really good though and I thank her for it! You should probably check it out too.
- 1 prebaked spaghetti squash, deseeded and scraped from the skin
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- 1/2 cup loosely packed sundried tomatoes
- well drained 28 oz can of diced tomatoes(use bpa free if possible and check the ingredients!)
- 3/4 cup coconut milk
- 3 tbsp tomato paste
- salt and pepper, to taste
- 3 cups mixed leafy greens
- sprinkle of cayenne pepper
- Sauté the olive oil with garlic and sundried tomatoes on medium-low until they are fragrant but not burning, about two minutes.
- Grab your strained tomatoes, coconut milk, and tomato paste, and mix them into the pan. Make sure you really get the liquid out of the tomatoes. Now salt and pepper it and taste it. Start slow and build up. Let it all cook together for 5 – 10 minutes, thickening up slightly.
- Add in the sprinkle of cayenne and the green leafy vegetables, and allow them to wilt and then incorporate into the sauce. At this point, you are done! You can now stir in all of the spaghetti squash at once, or you can serve it on different pastas individually. Feel free to add a protein as well, of course!
***If you need to know how to bake a spaghetti squash, it’s easy. Just preheat the oven to 400, slice it in half (probably the hardest part), and bake it with the open edges down on a baking sheet until it’s tender to the touch. It should be easy to scrape the noodles out afterwards. Also – I find it way easier to take out the seeds pre-cooking, so I would recommend that.
This is also a great way to use up some old leafy greens that are looking a bit…wilty. They’re supposed to wilt here so it is all good!
Hope you enjoy it if you give it a try!