Butternut Squash Spaghetti

February 19th, 2012 | Family Dinner, Kid's Table, Side Dishes, Veggies | 0 Comments

Butternut squash is one of my favorite vegetables and is always easy to sneak into the kids' meals too because it is so sweet and has such a mild flavor. So when the owner of our favorite local breakfast spot {The Shamrock--yes, they do serve breakfast--authentic Irish breakfast fare rivaled by no other in this area} mentioned that her husband had recently made a spaghetti dinner incorporating butternut squash into the sauce, I simply had to try it. I mean, the possibility of a sit down dinner with my whole family in which every single person is eating the same thing gave me chills. It is has been my dream for the last 5 years; and it FINALLY came true.... and not only did my dream come true, every one of us loved it!

Aside from slicing the butternut squash in half, it was an incredibly easy dinner to make..... oh, and surprisingly enough [coming from me]--completely vegetarian too! It's no secret that I am a meat-eater and oftentimes feel incomplete if I've not had some form of meat in my meals. I wish for my waistline's sake that I could get by without it once in a while, but the truth is, even the idea of a salad without meat leaves me feeling empty inside. But as I prepare for my very first cleanse, I must alleviate meat and this meal was my solution. I was shocked at how delicious and satisfying it was!

Thank you Jo for this fabulous dinner idea.

Ingredients:

1 small to medium butternut squash
1 tablespoon olive oil
salt and pepper
1 yellow onion, chopped
4 tablespoons butter, unsalted
1 28 oz can tomatoes {I used cherry, but San Marzano's would be fabulous as well}
salt and pepper, to taste
1/2 teaspoon crushed red pepper {if you aren't feeding children}
1 lb spaghetti, cooked according to package directions
freshly grated parmesan cheese

Directions:

Preheat oven to 375 on Convection Roast setting, or "bake" at 375 if your oven does not have that feature.

Slice the butternut squash in half. Remove and discard seeds. Place both halves on a rimmed baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for about 45 minutes if using Convection Roast, 50-55 minutes if using your oven's "bake" setting. Remove from oven and set aside until ready to add to the tomato sauce.

In a large skillet over medium heat, add butter and onions. Cook onions, stirring often, until they begin to turn translucent in color; about 7 minutes. Stir in tomatoes and sprinkle with salt and pepper. Reduce heat to low, cover and allow to cook for about 40 minutes, stirring occasionally.

Gently scoop out the meat of the butternut squash, being sure not to get any of the skin. Stir the squash into the tomato sauce mixture and cook an additional 10-12 minutes. If you like a little spice to your pasta sauce, now would be the time to mix in the crushed red pepper.

Prepare the spaghetti {or pasta of your choice} according to package directions.

Top spaghetti with squash-tomato sauce; sprinkle with fresh Parmesan cheese and enjoy! **Hubby got a side of sausage with his spaghetti... I didn't want to chance withholding from my carniverous mate.**