SUMMER SQUASH SPAGHETTI & SAUCE

I've always wanted to try Spaghetti Squash, but The Man is so grossed out by it's stringy interior that I haven't even been able to bring one in the house without hefty doses of dramaticized gagging noises, let alone get one on the supper table.  But this, oh, this.  Summer Squash comes in an unassuming little yellow package, free from the stringy interior of spaghetti squash.  Plus, you get to use a nifty tool to cut it.  I can't take any blame for you wanting to julienne everything in your diet after using one of these glorified disposable razor tools, just know you're not alone if you do.

In summary, this dish is awesome.  No, the squash doesn't taste exactly like spaghetti noodles.  It does taste pretty darn close, though, and the buttery golden color is undeniably appetizing.  Oh, and the creamy and spicy tomato basil sauce doesn't hurt it's cause.

Just part of my bounty of tomatoes from this year's garden- despite a blight that almost wiped them out.  Maybe it's good some of them died because they're keeping me pretty busy.

makes: two servings
takes: 10-15 mins. prep; 20-30 mins. cook if you make your own sauce
YOU WILL NEED:

Spaghetti:
2-3 medium summer squash

Sauce:
1 lb. tomatoes - plum, roma, or my favorite, San Marzano will make the best sauce
4 cloves garlic, minced
1 tsp. extra virgin olive oil
1/8 tsp. fresh black pepper
1/4 tsp. salt
1 T. Dry Vermouth (or a dry wine)
1/8 tsp. red pepper flakes
1/4 tsp. dried oregano (or 1 tsp. chopped fresh)
1/4 tsp. basil (or 1 tsp. chopped fresh)
1 T. heavy cream

Julienne the summer squash.  If you have one of these fancy peelers- have fun!  If you don't, just use a sharp knife and keep your wits about you near that sharp blade.  Those are the Man's swift hands in the photo- proof that this part of the recipe is enough fun for me to Tom Sawyer it to any unknowing bystanders (kids, husbands, etc.).

Put squash into a pot of boiling water for three minutes.  Drain as you would pasta.

 

Cut ends from tomatoes and chop.  Put olive oil and garlic in a heavy saucepan over medium high heat and simmer until the garlic is fragrant and lightly golden- about five minutes.  Add the vermouth, then the chopped tomatoes, pepper, herbs, and salt.  Turn heat to medium and let the sauce simmer for 15- 30 minutes until the tomatoes break down and it begins to thicken.  Stir occassionally.

 

Brown italian sausage in a separate pan and add to the sauce.  Simmer for 10 more minutes to let the flavors mingle.  Remove from heat and stir in the cream.  Pour over hot noodles and enjoy!

 

 

This makes great leftovers, too.  I had my doubts, of course, as images of mushy squash noodles filled my mind.  Happily, they hold their shape and the sauce gets more and more delicious as the flavors mingle together.