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roasted spaghetti squash with vodka sauce

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Roasted Spaghetti Squash with Vodka Sauce

 

Roasted Spaghetti Squash with Vodka Sauce

I am having the biggest love affair with Spaghetti Squash right now; especially when its Roasted Spaghetti Squash with Vodka Sauce. 

Typically, I don’t prepare spaghetti squash until the fall months roll around. However, I spotted one in my co-op market the other day so I bought it. I knew I was making a Vodka Sauce that week and I thought it would taste divine over roasted spaghetti squash.

Well I was right! It was divine. Just like many other squash, when spaghetti squash is roasted, the roasting process caramelizes some of the squash, which makes it slightly sweet to taste. That slightly sweet flavor balances the vibrant flavors in my Vodka sauce.

Vodka sauce is basically a traditional tomato based pasta sauce with a splash of vodka and heavy cream. Some recipes add roasted red peppers and/or crushed red pepper. Why vodka? Just like most tomato sauce recipes, adding a bit of alcohol enhances the flavor of the tomatoes. Most people add wine to their pasta sauce which enhances flavor, but also adds a bit of flavor. Vodka is flavorless (unless you use a flavored vodka which I don’t recommend) so it enhances the flavor of the tomatoes without adding flavor to the sauce. If you want a more lengthy explanation of why we add vodka to a tomato sauce, you’ll find this ARTICLE interesting.

Roasted Spaghetti Squash with Vodka Sauce

There are also several methods to roasting spaghetti squash. Typically, I slice it lengthwise down the center and scoop out the seeds. Brush it with olive oil, salt and pepper and then place it flesh side down and roast it for about 35-45 minutes depending on the size. You’ll get spaghetti like noodles out of the squash but they won’t be quite as long as a traditional spaghetti noodle. I read about a hack for getting longer spaghetti squash noodles which I haven’t tried yet, because honestly, it looked like more work than I was willing to do at that moment. Here is the ARTICLE. I’m sure I’ll try it at some point, however, if you do try this method, let me know your thoughts. Thanks!

Roasted Spaghetti Squash with Vodka Sauce is my new “go to” meal. Although, I may have served it one too many times over the last few weeks, or so I’ve been told. 🙂 My family likes diversity in their menu. 

You’re going to love this combination of flavors and you’ll probably want to use the Vodka sauce on other kinds of noodles as well – like Zucchini noodles, lasagna, pasta and buckwheat soba noodles.

I hope you’re enjoying the season and the warmer temperatures!

Delicious Wishes and Loads of Love,

Karista

Roasted Spaghetti Squash with Vodka Sauce

Serving Size: 2-4

Roasted Spaghetti Squash with Vodka Sauce

Ingredients

    For the Spaghetti Squash
  • 1 or 2 Medium sized spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
    For the Sauce
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, diced
  • 2-3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
  • 1 tablespoon chopped fresh Italian parsley
  • 2 tablespoons vodka
  • 1 28 ounce can of tomato sauce
  • Salt and pepper to taste
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh basil for garnish
  • 1/4 cup grated parmesan for garnish

Instructions

  • To roast the spaghetti squash, pre-heat the oven to 425F.
  • Cut the squash lengthwise down the center and scoop out the seeds. Then brush the flesh side of the squash with olive oil and sprinkle with salt and pepper. Place the squash flesh side down on a parchment lined baking sheet and roast in the oven for about 35-45 minutes or until soft to the touch. Remove them from the oven and let them cool before shredding.
  • To make the sauce, add the olive oil to a sauce pan and place it over medium heat. When the oil is hot, add the onions and saute until soft. Then stir in the garlic, red pepper flakes, fresh herbs and smoked paprika and saute about 30 seconds longer. Take the pan off the heat and stir in the vodka and tomato sauce.
  • Bring the sauce to a slow simmer and continue to simmer for about 15 minutes. Season to taste with salt and pepper. Then slowly stir in the heavy cream and simmer for about five more minutes.
  • As with any sauce, it will be more flavorful the longer it sits. It's even better the next day.
  • Carefully scrape the inside of the spaghetti squash with a fork and add to individual bowls. Top the squash with some sauce and then garnish with fresh basil and grated parmesan. Enjoy!
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