Spaghetti Squash Aglio Olio

It’s been way more than a minute since I’ve posted anything new so this is WAY overdue.

I swear I’m not trying to make excuses here – but the truth is my new job is kicking my a*s. Until recently, I spent the last 3 years working at an amazing little design agency called Operativ where my schedule was as flexible as I liked. I spent my lunches researching new techniques, dreaming up amazing new dishes and shopping for incredible ingredients before returning home with prep time to spare.

Now, I work at a PR / Communications Agency and I spend my lunches catching up on time sheets, hoping that I’ll have enough time to make something quick so I can spend sometime quality mummy time with Bella before she goes to bed and I get back to work. Sigh. Happy tired sigh – but sigh nonetheless.

Thank all that is delicious and mighty for Spaghetti Squash Aglio Olio. This is now my go-to for a weeknight dinners. It’s less than 30 minutes in active time to make and is so cost-effective it might actually blow your mind. You do need to roast the squash in the oven for about an hour but you can speed up the process if you wrap it in wet paper towel and microwave it on medium high for around 5-7 minutes. I prefer the full roast route as it gives me time to make Bella her dinner and sit with her while she eats while she talks about her day. Nothing will undue the pressure of deadlines like listening to your four year old recount her afternoon of  watching Penelope (long name) or Penny (short name) the daycare hamster “scurry, scurry, scurry and then run in her wheel” with adorable, carefree dedication to detail.

The ingredient list is deceivingly short but this dish is packed with punch in the flavour department. The addition of nutritional yeast answers the “where’s the protein” question and completes it’s status of the easiest dish that’s actually good for you. Add in the roasted garlic chips, spicy as you like it cayenne and big bunch of herbs and you have another weeknight winner.

This dish is also a coup for my celiac peeps. I know you can find gluten-free pastas pretty much anywhere now but I’m still struggling with finding one I like. Most of the ones I’ve tried are gummy or taste way too much like grain. Since we’re not even trying to simulate pasta here, the expectation for flavour and texture is realigned and (if cooked well) the squash strands do give the dish a good bite. Y-um.

Thanks for sticking with me while I sort this stuff out. I promise I’ll be back in kitchen on the regular real soon!

Spaghetti Squash Aglio Olio

Would Rather Gather Original
Prep time: 10 minutes / Active Time: 15 minutes / Cook time: 30 mins – 1 hour / Serves: 4-8*

For the Squash:

1 medium or large spaghetti squash – a medium squash makes enough for 3-4 people, large 6-8*
1/8 tsp of freshly grated nutmeg
3 tbsp Earth Balance Buttery Stick
3 tbsp EV Olive Oil + more for brushing
3-4 cloves of garlic, peeled and shaved into the thinnest of “chips”
small to large pinch of cayenne pepper
1/4-2/3 cups of nutritional yeast
2-3 sun-dried tomatoes. minced (optional)
large handful of freshly chopped herbs (I like, italian parsley, basil, chives and sage)
sea salt and freshly cracked pepper to taste.

Method:
1. Pre-heat the oven to 400° and line a baking pan with foil or parchment paper. (If you’re using the microwave to shorten the cooking time, do this step now) Cut the squash in half on the long side and remove guts and seeds to create 2 shallow boats and lightly brush with olive oil, dust with nutmeg and season with salt and pepper. Roast squash until tender (about an hour for the oven only and 30-40 minutes for the microwave/oven accelerated approach) then let cool for 5-10 minutes.
2. While squash is cooling, in the largest saute pan you have or a large sauce pot, bring olive oil and Earth Balance butter up to temperature over medium heat. Add garlic chips and saute until golden. Add red chili flakes and give it a swirl before removing the pan/pot from heat. Set aside.
3. Using a fork, gently remove the strands of squash from each of the halves and add them to the pot/pan with the garlic and chili seasoned oil.
4. Add the nutritional yeast (sun-dried tomatoes) and fresh herbs to the pot with the squash, toss until evenly coated and season with sea salt and pepper to taste and voila – you’re done! Benissimo.