Monday, September 22, 2008

Spicy Spaghetti Squash

Serves approximately: 4-5 (just divide everything in half for 2)


1 small spaghetti squash, cooked by your favorite method and separated into strands (I pierce the whole squash a few times, bake it for an hour at 375 degrees, let it cool for 20 minutes, then cut it in half and scoop out the seeds and mushy parts before using a fork to pull out strands).
2 Tbsp of grape seed oil (or any cooking oil of choice)
1/2 cup minced onion
4 cloves garlic, minced
2 green onions, finely chopped
12 ounces cooked meat of choice, chicken works nice, Ground beef or turkey is good. I like to cut up sausages from Trader Joes (turkey/chicken sausage with basil and pine nuts is my favorite kind)
2 cups canned crushed tomatoes
1/4 cup dry red wine
2 teaspoons capers
2 1/2 teaspoons fresh oregano (less if use dry oregano)
1 teaspoon crushed red pepper, more to taste
3 tablespoons Italian parsley, finely chopped (less if using dry parsley)


Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.

Add the cooked meat and cook for about 3-4 more minutes.

Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.

Add remaining ingredients and simmer for another 5 minutes. Spoon sauce over heated spaghetti squash and serve.

*I like to add some garnish touches with fresh parsley, grated Parmesan cheese, and pine nuts.

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