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
- Preheat oven to 375 degrees.
- 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.
- When cool enough to handle, halve lengthwise and scoop out seeds.
- Scrape squash with a fork to remove flesh in long strands.
- Top with your favorite tomato sauce.
Spaghetti Squash Gremolata (from afamilyfeast.com)
- 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
- Preheat oven to 375 degrees
- 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.
- 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.
- Stir in half the parsley, half the lemon zest and all the lemon juice.
- 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.
- 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.