Spaghetti Squash with Pomodoro Sauce

Have you ever cooked with spaghetti squash? I decided to try this recipe last week (come on, each serving has 45 calories?!), and I was very intrigued by this freaky vegetable. I microwaved each half like the recipe says, and then I took a friend’s advice and microwaved it another 5 minutes, just to make sure it was good and done! When you “rake” your fork through the “flesh” and it starts looking like spaghetti…now that’s just fun. I called Toby into the kitchen so he could see it, and he was intrigued as well. Now, the recipe. The actual squash part was good, and Toby said that even though he doesn’t really care for squash, he liked this squash. The sauce was the problem. It was so bland! Now I want to look for other spaghetti squash recipes to try.

rating: 5

Spaghetti Squash with Pomodoro Sauce
(Wegmans Menu magazine)

makes 9 (4-ounce) servings
active time: 35 min.
total time: 1 hour, 5 min.

Ingredients:

1 large spaghetti squash, halved stem to blossom end, seeded
1 Tbsp Extra-Virgin Olive Oil
1 small cooking onion, minced (1/2 cup)
1/8 tsp crushed red pepper
1 large clove peeled Garlic, minced
1 small sprig fresh rosemary
1/2 of a 28 oz can San Marzano Tomatoes (with juices), tomatoes crushed or blended (1 1/2 cups)
Salt and pepper to taste
2 tsp grated Pecorino Romano cheese, divided
12 small leaves basil, thinly sliced

Directions:

Place squash, skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH, 10-12 min, until tender. Let rest covered, 10-15 min, until cool enough to handle; carefully remove plastic wrap to avoid steam. Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands.

Heat oil in skillet on MEDIUM-LOW; add onion and pepper flakes; cook 5 min, or until onion is translucent but not browned. Add garlic; continue to cook another 2 min. Add rosemary and tomatoes; season with salt and pepper. Simmer on LOW 10 min. Remove and discard rosemary.

Add spaghetti squash to sauce; toss quickly and gently to heat through. Top each serving with 1/2 tsp cheese and garnish with basil.

per each 4 ounce serving: 45 calories

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