Roasted Spaghetti Squash with Pomodoro Sauce

You’ll notice a theme running through my last post and those to come. I’ve been experimenting with different types of squash lately (I blame Peter Gabriel. After the 3rd hour of Genesis Radio, it gets weird).

If you’re trying to pack more vegetables in your diet, or simply wanting to stay away from grains, this dish is pretty perfect. I opted for a combination of butter and oil when sautéing the veggies, but you can use only oil to keep this recipe vegan friendly.

Yield: 6 servings

Ingredients:

  • 1 large spaghetti squash (5 lbs or so)
  • 6 roma tomatoes, cored, peeled and diced*
  • 1 Tbsp canola oil+1 tsp butter (or sub all canola)
  • 1 medium yellow onion, small dice
  • 1/2 green bell pepper, small dice
  • 1/2 red bell pepper, small dice
  • 1 clove of garlic, minced
  • 8 ounces of tomato juice (more or less to get the consistency you prefer)
  • 1/2 cup fresh basil leaves, chiffonade
  • 1-2 tsp red pepper flakes (depending on heat preference)
  • Salt and Pepper to taste

*For a quick tutorial on how to peel tomatoes, check out one of my previous posts.

Directions:

 

  1. Split the squash down the middle and remove the seeds. Lightly oil the surface before placing face down on a sheet pan. Roast the squash in a 375 degree oven for 20-45 minutes, until the flesh is fork tender.
  2. While the squash is roasting, make the sauce. Start by melting the butter and oil over medium heat. Saute the onion for about 3 minutes, then add in the bell peppers. Continue cooking until all veggies become tender, then add the garlic and saute just until it becomes fragrant.
  3. Lastly you will add the tomatoes, juice, basil, red pepper flakes, salt and pepper. Allow the sauce to simmer until it reaches the consistency you want (I prefer my sauce to be thick). I opted to use an immersion blender (just a few pulses) to create more body in my sauce, but it’s not necessary.
  4. Lastly  you’ll want to carefully remove the squash from the oven and scrap out the flesh with a large spoon. Lightly salt the squash before topping it with sauce.
  5. You can be done at this point OR you can do my favorite thing and add cheese! Just a little grated parmesan and some strips of basil on top is a nice way to finish this dish.
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