This is your spaghetti squash. This is your spaghetti squash with ricotta goodness
Ah, Cauliflower, you misunderstood and subtle beauty. I’ve lost count of the amount of times I’ve had to defend and advocate your wonderfulness. When people in the produce aisle pass over you and opt for your popular and less exotic cousin, Broccoli, a slight sadness comes over me. Those poor souls have no idea how sweet and delish you can be.
I’ve loved you for years, and will always love and defend you. And it’s because I love you that I’m sharing my mom’s recipe for Cauliflower Marinara with everyone. Mom used to make this extremely simply and yummy dish when we were low on other ingredients… or maybe because I bugged her to make it!
Although elbow macaroni is often the pasta of choice for this dish, feel free to use your favorite. Since we’re trying to reduce our carb intake, spaghetti squash was used in lieu of pasta. We also made a very simple vegan ricotta from a recipe we found online to mix into this dish.
Momma Artichoke’s Cauliflower Marinara Sauce
Source: Mom’s Best Sauce
- 2 tbs. extra virgin olive oil (substituted with olive oil cooking spray)
- 2 cloves of garlic, finely minced
- 1 medium onion, coarsely chopped
- 1 Head of cauliflower, chopped into 1-2 inch pieces
- 1 28oz. can of tomato sauce
- 20 oz. of water
- Salt and freshly ground pepper to taste
- In a large pot, drop in the olive oil and sauté the garlic until fragrant and then add onions. Once the onions are tender and translucent, place the cauliflower in the pot and toss for about 2 minutes or until well coated. Pour in the sauce, water and spices. Set heat to medium and cover. Cook for about 25 minutes and season to taste.
Source: Trial and Error
- 1 medium or large spaghetti squash
- Cut the spaghetti squash in half and scoop out the seeds. Place both halves in a pot of boiling water and cook for about 25 minutes. After the squash cools, take a fork and pull out the spaghetti strands. Make sure to shake off as much water as possible.
- 14 oz. box medium firm or firm tofu
- 2 cloves garlic, finely chopped or 1 tsp garlic powder
- 1/4 c. olive oil – substituted with vegan vegetable broth
- 1 tsp basil
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp salt (or to taste) – used a salt substitute, but can also omit
- A dash of black pepper
- Mash tofu. Add all other ingredients. Continue mashing until it has a ricotta-like texture. If you want it super smooth, you could put the tofu in a blender or food processor before adding the other ingredients.