My sister in law posted this recipe a couple autumns ago. I have been wanting to make this recipe. However whenever I thought about doing it that night, I realized I forgot an ingredient or three at the grocery store. This time I did not forget anything. Thank you to another good friend who gifted us with 2 of these beautiful squashes. Thank you!
Spaghetti Squash With Vodka Sauce
adapted from: http://beautifulmess46.blogspot.com/2011/10/spaghetti-squash-miracle-vegetable.html
1 large spaghetti squash
1-2 T olive oil
Preheat oven to 400. Cut stems off the squash. Halve lengthwise. Scoop out seeds (innards). Brush flesh with oil and sprinkle with salt and pepper (I may have added garlic and onion too). Place 'face' down on cook sheet. Roast 30-45 minutes until knife can easily pierce the squash.
While squash is cooking prepare sauce.
1 28oz can diced tomatoes
2 medium garlic cloves
3 T olive oil
1/4 t red pepper flakes
1/2 cup vodka
1 cup heavy cream
1 t dried basil (Italian seasoning)
1/4 t sugar
1 1/2 t salt
Mince garlic finely; add in 1 t water. Heat garlic mixture, oil and red pepper flakes over medium heat until it smells heavenly (2minutes or so). Do NOT brown. Stir in tomatoes and simmer for 5 minutes. Stir in vodka; simmer another 5 minutes. Stir in cream, pepper, basil, sugar and salt. Place in blender (used my immersion) until smooth. Keep warm until squash is ready.
Once squash is done, remove remaining innards. Drain. Place squash in bowl. Top with sauce and Parmesan. (Just as you would serve spaghetti). Voila!