Spaghetti squash recipe

Recipe for Spaghetti Squash

Difficulty: Moderate
Prep Time: 15 minutes
Cooking time: 30 minutes
Serves: 6
4 Tablespoons olive oil
2 cups thinly sliced onions (about 1 large onion)
1 red or green bell pepper, thinly sliced
7 cloves garlic, chopped
2 ripe tomatoes, seeded and diced (about 1 ¾ cups)
¼  cup red wine (optional)
24-26 oz. jar of marinara sauce
1 - 3 ½ to 4 pound spaghetti squash
3 oz. fresh baby spinach
¼  cup fresh grated parmesan cheese
4+ Tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon ground black pepper

1.    To prepare the tomato sauce, sauté onions and peppers in 2 Tablespoons of olive oil in a large sauté pan over high heat.  Cook until the vegetables are soft.  
2.    Add 4 cloves of garlic and cook for 1 minute.  Add tomatoes and cook for 3 more minutes.
3.    Pour in the red wine and bring to a boil.  Cook for 2 minutes to evaporate the alcohol from the wine.  Add the marinara sauce and continue cooking for 10 more minutes.  Reserve and keep warm.
4.    Pierce the squash all over with a small paring knife.
5.    Place the squash in the microwave and cook on high for 8 minutes.  Then, carefully turn over the squash.  Continue cooking on high for an additional 7-8 minutes or until the squash gives to gentle pressure. Remove from the microwave and let it cool for 5 minutes.  Be careful when handling as it can be very hot.
6.    Meanwhile, sauté remaining 3 garlic cloves in remaining 2 Tablespoons of olive oil.  Reserve.  
7.    Once the squash has cooled for 5 minutes, carefully halve the squash lengthwise (there will be steam) and discard seeds. Working over a bowl, scrape squash flesh with a fork into large bowl.   Stir in spinach, parmesan cheese, basil, salt, pepper, and garlic and olive oil that had been previously sautéed together.
8.    Divide the squash into 4 servings, ladle on the marinara sauce.
 

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