**This recipe is very versatile so feel free to go bananas and add salmon, asparagus, etc.!
Spaghetti Squash with Vodka Sauce
Servings
Ingredients
- 1 Spaghetti Squash
- 2 Large Spoonfuls Temp Tee Whipped Cream Cheese
- 2 tbsp Coconut Oil
- 1 shallot minced
- 3 cloves of garlic
- 7 Plum Tomatoes
- 1/4 cup Vodka for Passover
- Oregano
- Sea salt
- Pepper
- Honey to taste
- Parmesan
- Fresh basil
Instructions
- Preheat oven to 375.
- Cut spaghetti squash in half, scoop out seeds, brush tops with olive oil and place cut-side down on baking sheet. Place in over for 45 minutes or until middle is soft.
- While spaghetti squash cooks, in a large saucepan or medium stock pot, heat coconut oil over medium heat for two minutes. Add in the onion and shallots. Cook until onions turn translucent, about 4-5 minutes stirring occasionally.
- Add tomatoes to the saucepan and turn heat onto low. Let tomato, shallot and garlic mixture simmer on low heat until tomatoes are liquidy, about 20 – 25 minutes. Add salt, pepper and oregano to taste.
- Using immersion blender, blend tomato sauce until somewhat smooth. While still on low head, add Temp Tee Whipped Cream Cheese to the saucepan. Stir until smooth. Add vodka and stir. Add honey and season to taste (I add honey because I like my sauces a little sweet).
- Once spaghetti squash is finished, let cool for a few minutes and then fork out onto plate. Top with sauce, fresh basil and parmesan.
This looks absolutely amazing. I’ve been intimidated of spaghetti squash before but with your clear explanation of how to cook it before hand, I’m willing to give it a try with this recipe!! Thanks!
At first glance I was like, “I don’t think bananas would go so well with vodka sauce…” Ha! This sounds delicious, let’s eat it chol ha moed! 🙂
Interesting “spaghetti!” I did this once with spaghetti squash and liked it, never cooked it again, but you’ve inspired me.