Fall is here! Winter squash like pumpkin, acorn, delicata, kombocha, and spaghetti will begin to phase out the yellow squash and zucchini. Traditionally, winter squash are turned into soups, pies, roasted, and cooked with spices like cinnamon and nutmeg… yum!
But what if cinnamon and warm spices are just too, well warm? What if it’s still 80 degrees outside and we want to eat these beautiful veggies with just a different spin?
Below is one of my favorite week night dishes! I love making it this time of year because it calls for both winter and summer ingredients which we have access to in our warm fall. It’s also a great meal to help transition ourselves from summer to winter.
When I go to the farmer’s market I still see a mix of tomatoes (summer) and spaghetti squash (winter), basil (summer) and oregano (winter). In nature, things don’t just change over night, it’s a transition period that happens gradually (sometimes too gradually when our hot summers seem endless! :).
In Texas, we have quite a short transition period than the rest of North America. Our summer blends into our “shoulder seasons”- fall and spring. Sometimes this can be difficult when we want to hunker down with a hot cup of cinnamon chai tea and it’s still 80+ degrees outside! But, it does afford us the luxury to eat some foods in both seasons.
This is very important because: Eating in season is vital to our heath!
When we eat in season, we absorb the energy and nourishment needed for that time of year. We become connected to the earth. The more our internal environment is balanced with the external environment, the more harmonious our health becomes!
This dish also incorporates two different cooking techniques: roasting and raw. Roasting is a winter method of cooking- it’s very warming! And the absence of heat, or raw, is a summer method of cooking- it’s very cooling!
So as you can see, cooking local and seasonal food is a simple step towards vibrant and balanced health!
Spaghetti Squash with Raw Marinara
- 1 spaghetti squash, halved and seeded*
- 2 medium tomatoes, quartered
- 1/2 jar sun dried tomatoes, dried from oil
- 1 handful of fresh basil
- 1 garlic clive, peeled
- 2 sprigs fresh oregano, de-stemmed
- 1/4 tsp sea salt
- 1/4 cup organic extra virgin olive oil
*Keep the seeds! This is a great way to involve kids 🙂 Have them separate the seeds and place them on a small baking sheet, sprinkle with salt, and place in the oven for 15-20mins. When they are light brown and crunchy they are finished!
- Preheat the oven to 350 degrees. Drizzle inside and outside of the spaghetti squash with olive oil and sprinkle with salt.
- Lay both halves face down on a sheet pan and place in the oven. Roast for 25-30 mins or until you can easily pierce the squash with a fork.
- Meanwhile, in a food processor or blender, blend together tomatoes, sun-dried tomatoes, basil, garlic, organ, sea salt, and extra virgin olive oil together so it comes together like a traditional marinara.
- When the squash is finished, remove from oven, flip to flesh side up, and allow to cool.
- Using a fork, scrape the flesh of the squash creating spaghetti notables and place in a large bowl. Spoon the marinara over the noodles, toss, and serve!
If you enjoyed this recipe I would love to hear from you! Please leave a comment below and be sure to share with family and friends.