September 8, 2019

Spaghetti Squash with Vodka Sauce

Summer is almost over, only two-ish weeks left until its officially fall. If you find spaghetti squash at your grocery store or farmers markets, be sure to snag one before the season is over. There are many different ways to eat spaghetti squash, but this recipe with vodka sauce is my favorite.

I have experimented with vodka sauce recipes many times over the past few years. I’m finally sharing my most recent recipe, which has to be my all time favorite sauce. I made this version a few weeks ago when my mom came to visit. We didn’t know what to eat, and the only vegetables I had were a spaghetti squash and an onion. I always some sort of canned tomato product on hand, so I thought I would make vodka sauce to eat with the squash.

When I first started making vodka sauce a few years ago, which is a creamy tomato pasta sauce, I followed recipes and added a cup of vodka before adding the tomato part. When cooking with vodka, the alcohol burns off and the flavor is left. I didn’t really care for the added vodka flavor, so I started skipping that part and the sauce is still just as delicious!

I used to add a can of tomato sauce for a long time, but recently I didn’t have that in my pantry. So I improvised and used a can of tomato paste and a can of diced tomatoes. I have always loved chunky sauces with large pieces of tomato, so I love the addition of diced tomatoes. I think my favorite part of the sauce is the spice. I add a lot of chili flakes, but adjust to your liking. I don’t call for any salt, because the parmesan cheese adds a good bit of salt at the end. But again, adjust to your liking by adding a pinch at the end.

Spaghetti squash is one of the easiest meal preps. It usually yields me about 4 lunches depending of the size of the squash. Simply cut the squash in half, coat it with olive oil, sprinkle some salt and pepper, and then put it in the oven for an hour. While the squash is baking, prep and cook the vodka sauce. Once the squash is done, use a fork to pull apart the squash from the skin to resemble spaghetti. Plate the squash, pour some sauce on top, and garnish with more parm, red chili flakes, or fresh basil and enjoy!

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