Blush Sauce Spaghetti Squash and Kalamata Olives
Raise your hand if you’ve ever been personally victimized by spaghetti squash (hand raise). If you’re anything like me, you’ve fallen into the spaghetti squash trap and been really, really disappointed.
Honestly, who do people think they talking about spaghetti squash being the perfect alternative to spaghetti. I’m not into that. I’ve been deceived and lied to for far too long so i’m here to talk some truth. Spaghetti squash does not taste like carby, delicious spaghetti. In fact, no vegetable does. You know why? Because ain’t a thing on this earth as satisfying as a mouthful of saucy carbs, k? There, i said it and got it out of the way. But while i’m not here to lie to you about Spaghetti Squash and Spaghetti similarities, i will tell you that if you’re trying to trick your brain into thinking that you’re eating actual spaghetti with something that really closely physically resembles spaghetti and can be dressed up the same way, spaghetti squash is about to be your friend.
I think the preparation of spaghetti squash can really change the game for any recipe. If you over cook spaghetti squash it just becomes a pile of mush. If you undercook it? Crunchy and not satisfying. The trick is perfectly cooked squash that’s just tossed in the sauce. Just quick enough to coat the strands in the saucy deliciousness you created.
For the sauce, well, it’s a classic. Who doesn’t love a blush sauce. That mix of a creamy béchamel and the acidic tomato sauce hits the spot. Pair that with some tangy, briny Kalamata Olives and OHHH MAMA. This is one good meal.
Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe
Total Time: 35-45 minutes (depending on the size of the squash)
Yield: 4-5 adult servings
Ingredients
for the squash preparation:
1. 2 large spaghetti squash
2. 2 tbsp olive oil
for the sauce
1. 3 tbsp butter
2. 2 heaping tbsp flour
3. 2 1/2 cups whole milk
4. 3 cloves garlic, crushed
5. 1 tsp red pepper flakes
6. 1 1/2 cups marinara sauce (use your favorite marinara sauce)
7. 1 tbsp salt
8. 1 cup sliced kalamata olives
9. 1/2 cup shredded parmesan cheese (optional)
Method:
1. Pre-heat your oven to 400 degrees
2. While oven heats, cut the spaghetti squash in half, long ways, remove the seeds with a spoon and drizzle the inside with olive oil.
3. Lay on an aluminum lined baking tray upside down (cut side down) and poke hole in the bottom.
4. Place to bake in the oven for 35-40 minutes depending on the size of your squash and the heat of the oven (remember, all ovens are different!) You’ll know the squash is done when you can run a fork through the inside and the strands easily release themselves.
5. While the squash roasts in the oven, prepare the sauce.
6. Place a deep skillet over medium heat and add the butter. Allow the butter to melt. Once melted, add the flour and stir quickly to dissolve any lumps and allow the roux to cook evenly for 2 minutes.
7. Pour the milk over the flour and butter mixture and whisk together for 2-3 minutes to combine well. The sauce should begin the thicken and bubble. At this point at the crushed garlic, red pepper flakes and marinara sauce.
8. Stir the sauce until well combined and add the kalamata olives.
9. Once the squash has finished roasting, remove from oven, shred the strands with a fork and immediately add them to the skillet with the sauce, toss to coat all strands in the sauce, sprinkle with freshly grated Parmesan(optional) and serve immediately.
