I’m supposed to be writing I will¬† am write writing a thesis this year. It will be the culmination of a three year dual masters program that I’m looking forward to finishing come June 2013. We’re on a quarter system, and just finished week 5 out of the 10 week quarter. That means, I have 5 weeks remaining to write a thesis prospectus that me and my committee feel good about, while working full time and going to class until 10pm three nights a week. It’s exciting, terrifying, and exhausting all at once. I’m almost surprised to find myself standing and able to make it out of the house to work once Friday rolls around.

The most challenging thing about my crazy schedule is finding the time to go to the gym and cook proper meals. I love to make dinner – I find it sort of meditative. The second most challenging this is my serious problem with procrastination. Last weekend I wasted away making this amazing pull apart pumpkin bread (I had to skip the glaze – the bread was a bit too sweet for me as it was) and this array of roasted gems. Keeping with the pull apart theme, I plan to give this one a try this weekend. I’ll let you know how it goes.

If you finished all your roasted vegetables and you just don’t know what to make next because the rain has washed away all of your brilliant and delicious plans: make a spaghetti squash and top it with a simple marinara. If you’re worried it won’t be substantive enough, add some lentils to your sauce. Somehow, I managed to go through more than two thirds of my life without understanding the wonder that is spaghetti squash. If you don’t love it already, it’s only a matter of time…

Roasted Spaghetti Squash with Marinara

  • 1 spaghetti squash
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 t oregano
  • 1 T basil
  • 2 T olive oil
  • Roughly 2 cups diced tomatoes
  • 2 T tomato paste
  • 1/4 cup lentils (optional)
  • Salt + Pepper to taste

Preheat your oven to 400 degrees. Put your squash into the oven whole. Allow it to roast for about 30 minutes or until it feels tender. While your squash is roasting, prepare the sauce. Saute the onion in the olive oil until its translucent. Add the garlic, oregano and basil. Saute another couple of minutes. Add the tomato paste and diced tomatoes. Allow the sauce to simmer. Add salt, pepper and other spices to taste. I’m really informal about tomato sauce – sometimes I add balsamic vinegar or red wine, sometimes chili flakes for a spicy sauce, sometimes a little agave if the tomatoes aren’t sweet. Occasionally a touch of cinnamon. I like to keep it really simple for the spaghetti squash though – its so sweet and hearty on its own, a fresh tasting sauce really balances it out.

If you’re planning to add the lentils, precook them a bit first and then add them to the sauce.

Remove your squash from the oven with hot pads or oven mitts. It should give a little when you pick it up. Cut off the stem end, and then slice it in half. Gently remove the seeds with a fork. Once you’ve removed the seeds use the fork to separate the strands of squash from the skin. I find it helpful to scoop them into a bowl as I go. Toss the strands with a little olive oil and pepper. Serve as you would spaghetti topped with marinara!

Sorry for the lack of photos. What I will share with you is this: tomato paste in a tube! Brilliant, Trader Joe’s. Brilliant!

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