Spaghetti Squash with Marinara and Roasted Veggies

You want vegetables? I'll give you vegetables. I went to the Farm of Beverly Hills tonight before seeing a show at the Nokia Theater because I'm fancy. On the menu was a spaghetti squash with vegetable meatballs. It was delicious, and more importantly, nutritious, and more importantly, that rhymed. This tasty meal reminded me that I used to cook spaghetti squash all the time, and I wanted to smack myself square in the face for ever stopping. If you've never cooked with it, it's so awesome. The squash itself is a big yellow oval thing with a little woody stem on the top like a pumpkin. It's pretty tough to cut in half, so use a big sharp knife and put your muscles in it (or have your strong boyfriend or girlfriend do it for you). Once you split it open, chug a glass of wine as a reward, and start scraping all of the seeds out, again, just like a pumpkin. Once all of the seeds are out, you're ready to start cooking and that much closer to start eating. So give it a try while they're still around- I think you can still find 'em at Whole Foods and Trader Joes. Also, keep this recipe in mind for winter when pumpkins and gourds and squash are bountiful.

Spaghetti squash with marinara and roasted veggies

Serves 2 (Unless you're me and eat both halves)

1 spaghetti squash

1 zuchinni

1 cup cauliflower, chopped

1 red or yellow bell pepper, chopped

1 cup chopped mushrooms

1/2 onion, chopped

3 tbls evoo, divided

salt and pepper

Preheat oven to 375. Once the spaghetti squash is cut in half and the seeds are scooped out, drizzle 1 tbls evoo on each half and add salt and pepper. Put cut side down on baking sheet and roast for about 30-40 minutes. Meanwhile, prep your other veggies to roast. On a second baking sheet, add the chopped veggies and toss with 2 tbls evoo and salt and pepper. With about 25 minutes left on the timer for the spaghetti squash, put the veggies on the lower rack of the oven and toss halfway through.

Easy Spaghetti Sauce ( I make a lot so I have extra, or use it all because I love marinara)

3 tbls evoo

1 28 oz can crushed tomatoes with basil (if you can't find 'em with basil, add fresh)

3 cloves garlic, minced

1 tbls dried oregano

1/3 cup water

1 tbls butter

salt and pepper

With about 15 minutes to go on the squash, start the sauce. In a large saucepan, add 3 tbls evoo and the minced garlic and cook over low heat. Once they start to smell amazing and before they brown, add in the crushed tomatoes, dried oregano, water, and salt and pepper. Let simmer, stirring occasionally, until the squash and veggies are done. Right before you put it on the squash, add in the butter and let it melt.

Once the squash and veggies are cooked, take them out of the oven and let the fun begin. With tongs, turn the squash over and then get a fork. From one side of the squash, run the fork lengthwise gently down the flesh and start shredding, and you will see magical strands of 'spaghetti' coming out from under the fork. Once all of the flesh is shredded and you can't believe your eyes that you have a huge 'bowl' of spaghetti, top each half with half of the roasted vegetables, top with the marinara, and top with parmesan cheese. If you want to be the best person ever, top with mozzarella and parmesan and stick in the oven and let the cheese melt for about 3 minutes.

Then sit down, eat a huge plate of vegetables that taste like spaghetti, and call me to congratulate me on being awesome.