Spaghetti squash with false bolognese

 Today I'm going to show you that cooking never ceases to  amaze us. I'm going to tell you about the Spaghetti Squash,  a fruit that I discovered one day on the Internet looking  for something (I do not remember what, nor when, nor how  many beers I had that afternoon).

  Spaghetti squash with false bolognese

 Ingredients

•  1 spaghetti squash
•  6 pear tomatoes (or 4 medium ripe tomatoes)
•  1 eggplant
•  250g of mushrooms
•  1 large onion
•  2 cloves of garlic
•  Oil, salt and spices (oregano, basil ...)

 Did you know that angel hair is made with a variety of green  squash called citron, made up of strands? The spaghetti  squash behaves in a very similar way, but its consistency  resembles that of pasta. It has a much softer touch, and  eliminates that "threads" effect of angel hair that many of  us hate. It is yellow, with an amelonada shape and, although  it is difficult to find, it can be bought in greengrocers or  specialized grocers

 When behaving in a similar way to spaghetti, it is often  used as a substitute for these, with the advantage that it  has only 42 calories per serving instead of the 220 calories  that a pasta ration has, and is suitable for celiacs due to  the absence of gluten.
 To the delight of our vegetarian readers, today I have  prepared it with a false Bolognese sauce, replacing the meat  with mushrooms and aubergines, and I can assure you (both  vegetarians and carnivores) that it is to die.



 preparation:
 The spaghetti squash
 We take the pumpkin and we puncture it many times and in  different points with a skewer stick.
 We put it in the oven for 45min at 1 hour at 220º.
 After an hour or if we see that it is burning on the  outside, we take it out and let it cool a bit to open it. We  open in the middle, and voila! We have spaghetti! We remove  the pipes with a spoon and with a fork we take out the  "spaghetti" (they come out very easily).

 The false Bolognese

•  While the pumpkin is in the oven we prepare the sauce.
•  We divide the eggplant and tomato into cubes and the  mushrooms into not very large pieces, and also  chop the onion. We put a very good oil jet in a very large  saucepan or nonstick pot, and with the medium heat, we toss   the onion and the aubergine. When the onion begins to soften  add the mushrooms, a little salt, chopped garlic and spices,  and after a minute or two add the tomatoes too.
•  We lower the heat to 3/10 and we will see how the tomato  starts to become liquid and to cook slowly. Let reduce until  there is a consistent sauce (about 15 minutes).

 Result
 I could not believe that spaghetti was coming out of a  pumpkin, it sounds ridiculous. I have had to see it with my  own eyes to know that it is true.
 The consistency is very smooth, without threads (I hate  angel hair) and it goes perfectly with any sauce for pasta.  It also has the advantage that you can eat a good dish and  it does not leave you with the feeling that you are going to  burst.
 The final meteorite aspect of the pumpkin is because it has  burned a bit on the outside, but that's my oven, which  always burns everything superficially (the time and  temperature in the recipe are fine).
 I hope you enjoyed this culinary mini-discovery as much as I  did.