This is the first time I have ever made spaghetti squash, if you can believe it. I love pasta and I just never saw the point in eating fake pasta. If I want spaghetti, I’ll eat some damn spaghetti. So no spaghetti squash for me, until now. At first I didn’t want to make anything that even remotely resembled a pasta dish because I didn’t want to be disappointed but there are very very few recipes out there for spaghetti squash that are not pasta substitute dishes. There were some casseroles and stuff but they all seemed kinda meh. Also, I wanted to make this a vegan dish. So after much research I decided to go ahead and make fake pasta.
I modified this Blue Apron recipe to make it vegan by using vegan bread crumbs and omitting the butter and using olive oil instead. If you can’t find vegan bread crumbs in the store, you can always make them by putting vegan bread in the food processor and processing until it’s nice and fine. I used store bought ones because I happened to have them in the pantry. Combined with the oil, shallots, garlic and parsley it came out pretty delicious.
The bread crumb mixture did a good job of coating the “spaghetti” and also added a nice texture to it as well.
There was also a kalamata olive and lemon sauce that went over this dish and that really brought it all together. I tasted it to make sure it was properly seasoned and I was more than pleasantly surprised with how delicious and satisfying it was. It definitely didn’t taste like pasta but I wasn’t left wanting for more, which was my biggest fear with this “spaghetti”. I’m not sure I’ll be rushing out to buy this all the time but if I get it in my CSA again I have a few more ideas to try… with no reservations.
Adapted from Blue Apron
- 1 spaghetti squash
- 1 medium fennel bulb, cut into 1/2 inch slices
- 10 pitted kalamata olives
- 2 Tablespoons of minced parsley
- 1 lemon, zested and juiced
- 6 garlic cloves, minced
- 1 large shallot, minced
- 1/2 cup of water
- Olive oil
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half through the stem and scoop out the seeds. Drizzle the cuts sides with olive oil and a couple of pinches of salt. Put the squash cut side down on a large roasting pan and put it in the oven for 30 to 45 minutes, depending on how large the squashes are.
- Toss the fennel with enough olive oil to coat and a pinch of salt. If you have room, put them in the oven with the squash otherwise put them in right afterwards.
- While the squash is in the oven, heat 2 tablespoons of olive oil in a frying pan over medium heat and add the garlic, shallot and parsley. Cook until fragrant and the shallots are translucent then add the bread crumbs and toast until they are slightly more brown in color. Set aside.
- In the same frying pan, add the water, lemon juice, lemon zest and olives and cook until slightly reduced.
- The squash is done when the outside has some give but isn’t total mush. Take it out of the oven and flip the squash over and let it cool for a few minutes. When it’s cooled slightly, take a fork and run it with the direction of the strands of the squash. It’s really cool and fun! Scrape all the “spaghetti” out into a bowl.
- Drizzle the “noodles” with olive oil and salt. Then add the bread crumb mixture and stir well. Add the roasted fennel and then pour the lemon and olive sauce over top and mix that well.
- Serve garnished with fresh parsley.