Tuesday, November 4, 2008

Spaghetti Squash with Tomato Sauce

Penn Appetit's next issue will hit Locust Walk in the first week of December. For now, we'll have to entice you with a recipe - a preview of a feature article about some quick and easy ways to prepare different varieties of winter squash.

Spaghetti Squash with Tomato Sauce
Recipe by Jamie Nichol

1 spaghetti squash
1 medium onion, chopped
4 cloves of garlic, minced
2 tbsp. extra virgin olive oil
1 28-oz. can diced tomatoes
1 can tomato paste
Pinch of crushed red pepper flakes
Fresh basil, chopped
¼ c. toasted pine nuts
Salt and pepper to taste
Parmesan cheese

Pierce spaghetti squash all over using a fork or knife to make sure it doesn’t burst while baking. Bake at 375˚ for 1 to 1 ½ hours, or until tender. Cut open and scoop out seeds. Use fork to separate and scoop out spaghetti-like strings.

Sauté the onion in the olive oil. Add the garlic when the onion begins to appear transparent. Sauté for a few minutes. Add the tomato paste, tomatoes, red pepper flakes, and basil. Let simmer for 15 minutes, stirring occasionally. Season with salt and pepper. Pour over spaghetti squash and top with parmesan, basil, and pine nuts.


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