Spaghetti Squash and Spicy Sauce
When I made the decision to stop eating grains, I took it upon myself to start looking for new types of produce at grocery stores. It was quite eye-opening to see how complacent I'd been about just sticking with the handful of things that I knew. So, in aiming particularly to try things that either had interesting names or curious appearances, I stumbled across spaghetti squash. I wouldn't say it's anything special in and of itself, since squashes as a whole tend to be bland and boring, but the ease of making spaghetti out of it is pretty cool, especially since my julienne slicer is kind of shitty.
In order to fix that boring blandness, of course, I put some sauce on it. It's probably overkill to make my own sauce, but considering that I make my own baking powder, this isn't so insane.
1 spaghetti squash
4 roma tomatoes, cut into chunks
1 or 2 fresh green chili peppers, depending on your tolerance for spiciness, sliced into rings
2 Tbsp extra virgin olive oil
2 Tbsp hot pepper paste (check the ingredients to make sure there's no extra crap in it)
1 onion, diced
1 garlic clove, minced
Preheat the oven to 400 degrees.
Cut the squash in half along the long direction. Clean out the seeds and internal gunk.
Place on a lined baking sheet, cut face down.
Bake for 30-40 minutes, depending on desired hardness of spaghetti.
While the squash is cooking, combine tomato chunks, pepper slices, olive oil, pepper paste, onion, and garlic in a saucepan.
Place saucepan over low-medium heat, stirring regularly, until the tomato chunks are broken down completely and everything is mixed well. Remove from heat and set aside.
Once the squash is done cooking, remove from heat, turn over so the cut faces are up, and allow it to cool enough to handle.
Scrape the insides with a fork to strip the squash.
Serve with sauce on top, and enjoy!