It has been a while since I have posted. Life has this way of challenging even the best plans. Starting in July, our family did most of our eating out – as in Mom is not cooking, mostly because the kitchen was packed in moving boxes. For the record, it is really hard to eat out everyday and maintain a vegetarian diet. It is also really hard not to gain weight and feel kind of icky.
Now that we are settled, the kitchen is unpacked and the traveling is done at least for the time, we can get back to home-cooked and vegetarian.
One of the restaurant meals I had during all this travel and eating out was a vegetarian choice at Ruby Tuesdays (http://www.rubytuesday.com/) lunch menu. It is called Spaghetti squash marinara and it is simple, delicious, and filling. I have copied it basically as is because it is so simple.
1 Whole Spaghetti Squash
1 jar Fire Roasted Marinara (I like the Classico BRAND)
Preheat the oven to 375 degrees
Cut the spaghetti squash in half lengthwise. Cutting the squash in half is the hard part because this is a tough squash. I use a combination of knives – a serrated long knife and a 9” santoku.
Once the squash is cut in half, scoop out the seeds. Note, this is a stringy squash so don’t get carried away scooping out strings.
Place cut side down on parchment paper lined baking sheet.
Bake for 1 hour.
While the squash bakes, slice the zucchini into think slices and steam. Make sure they are still bright green and have a little crisp left (don’t over cook them).
When the spaghetti squash is almost done, warm up the marinara.
At the end of the hour, remove the spaghetti squash from the oven, carefully turn each half over and scrape the stringy flesh from the sides. Remember this is going to be hot so be careful.
Place a serving of the spaghetti squash on each place, top with some of the steamed zucchini and marinara. Serve with green beans and hearty bread.