Roasted Spaghetti Squash Times Two

Spaghetti Squash “Pasta”

Roasted spaghetti squash can be used as a wonderful replacement for pasta. The flesh comes out in long thin spaghetti-like strands.

Roasted Spaghetti Squash with Tomato Sauce

Instructions:

  1. Preheat oven to 375 degrees.
  2. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through.
  3. When cool enough to handle, halve lengthwise and scoop out seeds.
  4. Scrape squash with a fork to remove flesh in long strands.
  5. Top with your favorite tomato sauce.

Spaghetti Squash Gremolata (from afamilyfeast.com)

Ingredients:

  • 1 medium to large spaghetti squash
  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 3 1/2 cups fresh tomatoes, diced OR 2 14.5 oz cans of diced tomatoes
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp fresh parsley, chopped
  • 2 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 yellow tomato, chopped

Instructions:

  1.  Preheat oven to 375 degrees
  2. Remove stem from squash and cut in half from top to bottom. Remove seeds and place squash cut side down on a parchment lined baking sheet. Bake for 45-60 minuets or until squash is able to pull away from sides in strands.
  3. As the squash cooks, prepare the sauce. In a medium saute pan heat 2 tbsp of oil. Add half of the garlic and stir. Immediately add the red tomatoes, salt and pepper, and stir. Bring to a simmer and cook for 10 minutes.
  4. Stir in half the parsley, half the lemon zest and all the lemon juice.
  5. In a small bowl, combine other half of parsley, other half of lemon zest, and other half of parsley. This is the gremolata. Set aside.
  6. Once the squash is ready, pull out all the flesh and place on a serving platter. Top with tomato sauce mixture, then parsley mixture (gremolata), and finally chopped yellow tomatoes. Finish with a drizzle of olive oil over the top.