Thanks to J's post on the making of the perfect sauce, and how to get optimally sauced in the process, you're now slightly better versed in staple party starters.
College girls, carb seekers and Microwave dinner eaters will think you're the best shit since sliced bread, but you don't quite have all your bases covered.
Dieters, Celiacs & Hard-Core Foodies can join your fork-twirling celebration if you substitute the actual pasta.
One of fall's greatest contributions to our diet, especially in Canada, is the many varieties of squash.
The obvious choice here is Spaghetti Squash. It makes the dish healthier, easier and more delicious. The sweetness of the squash is enough to enjoy on its own. Coupled with a solid sauce, you're just a hop, skip and a stumble from flavour country.
Forage the following:
- Uncle Justin's Swanky Sauce
- A Spaghetti Squash (a small one will serve 2 hungry people, a large one will serve 4)
The squash will take about the same time to get its delicious on as the sauce, so pop it in the oven as you first start cooking down your tomatoes.
With your sharp ass knife (good luck without it) slice the squash in half lengthwise. Grab hold of your favorite scooping apparatus and scoop out the seeds and that membrane-like substance.
Drop it in the cooking box at 375 for 45 minutes, flesh facing up.
Tend to your sauce and to your guests in the meantime.
When it's all said and done, remove the squash, grab a fork and shred the squash out.
Toss it in a bowl/plate and apply J's sauce. If you're too broke-ass for a bowl, shred the squash right in its skin and toss the sauce in there (see: College).
Sit down, enjoy some cocktails and share a few laughs about how much everybody can't get enough of your sauce.
- D
'food box'. epic vocabulary. now noted.
ReplyDeleteI made this. It was optimally sauced indeed.
ReplyDeleteYes! I often substitute pasta with spaghetti squash! Must try that sauce, though!
ReplyDelete