Spaghetti Squash al Pomodoro
Spaghetti Squash al Pomodoro is a pasta dish that substitutes squash for actual pasta. (Recipe Credit: Marc Matsumoto of Fresh Tastes)
- 3.75 pound spaghetti squash
- 1 tablespoon olive oil
- 2 tablespoon olive oil
- 7 ounces onion (1 onion, finely diced)
- 0.6 ounces garlic ( 3 large clove)
- 2.5 pounds tomatoes (peeled, and chopped)
- 1 1/2 teaspoons salt
- 0.7 ounces basil (julienned)
- Preheat the oven to 375 degrees F.
- Cut the spaghetti squash in half and scrape out the seeds and pith with a spoon. Drizzle 1 tablespoon of olive oil on the cut edges of both halves of squash. Place the squash cut-side down on a parchment or silicon lined baking sheet and place in the oven. Bake until the squash is tender (about 1 hour).
- While the squash is baking, prepare the sauce by adding 2 tablespoons of olive oil to a frying pan along with the onions and garlic. Place the pan over medium-high heat and fry the onions and garlic until they start to brown and are very fragrant.
- Add the tomatoes and salt and simmer until the sauce is very thick, and a little sweet. If your tomatoes weren't very ripe and your sauce is too tart, you can add a bit of sugar to balance it out.
- When the squash is done, remove it from the oven and let it cool enough to handle. Use a fork to shred long strands of squash from side to side.
- Add the shredded spaghetti squash to the tomato sauce along with the basil and stir to coat evenly. Adjust salt to taste and serve.