Spaghetti Squash with Vodka Sauce

A great weeknight dinner option. Perfect for 2 people and if you are just one person you can save half for the next day. If you have more people, double or triple the recipe, woo!

Time: 45 minutes

Serves: 2

You'll need

• 1 medium spaghetti squash

• 2 cloves garlic

• 1 teaspoon red pepper flakes

• 1 tablespoon butter

• 2 tablespoons tomato paste

• 1 oz vodka

• 1/2 cup heavy cream

• salt + pepper to taste

Optional:

Protein! I made blackened chicken.

Instructions

1. Preheat oven to 400 degrees F, line a baking sheet with parchment paper

2. Use a knife to cut perforations down the middle of the squash where you will be cutting it in half. Microwave for 2 minutes then use a large knife to cut it in half. Rub both sides with vegetable or avocado oil (olive oil has a lower smoke point) Place on the baking sheet, cut side down and bake for 35 minutes.

3. While the squash is baking, you can make chicken or salmon or some sort of protein - I baked chicken. First I heated a cast iron skillet over medium heat. I seasoned both sides of the chicken with salt, pepper, and blackened seasoning (I bought a blend). Then I sprinkled a pinch of flour on both sides to keep it dry for cooking. I added a tablespoon of oil into the skillet and once it was shimmering I adding in the chicken. I let it sit without disturbing for 4-5 minutes on both sides then placed it in the oven with the spaghetti squash for the remaining 15-20 minutes.

4. When there are 10 minutes left, start making the sauce! First add butter, garlic and red pepper flakes to a small sauce pan over medium low heat. Once the butter is melted and the garlic is fragrant, add in the tomato paste and cook until it is darker like a brick color. Then add the vodka and let it cook in, then add the cream and stir until everything is creamy. To thicken the sauce, cook longer, to thin out the sauce, add a splash of broth or water (or more cream!) and remove from heat.

5. Once the squash and chicken are done, remove both from the oven. Let the chicken sit for 5 minutes before you cut it. Use a fork to pull at the squash and create "spaghetti" then add half of the sauce to each squash and mix into the "spaghetti" - finally, slice the chicken (if you made any) and add on top or on the side of your spaghetti squash. Enjoy!