Cooking spaghetti squash was yet another food-related discovery for me since we arrived to US.
What makes it interesting is spaghetti-like strands of pulp which can be scooped out with a fork after squash is cooked.
That gives so much room for creativity 🙂 . My first attempt was an easy choice: roast spaghetti squash and mix its pulp with simple tomato and basil sauce.
I hope you will like it.
- 1.5lb spaghetti squash
- 1 onion
- 3 roma tomatoes
- 2 garlic cloves
- Fresh basil
- 1 tablespoon of oil
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: if you squash is bigger or smaller you may need to adjust roasting time:
- Slice spaghetti squash in half and remove seeds with a tablespoon:
- Arrange halves of squash in a baking pan sliced side down and put into oven preheated to 350F for 45 mins to an hour (until pulp can be easily scooped out):
- While squash is cooking, let’s make the sauce. Warm up saucepan with a tablespoon of oil over moderate heat; peel and grate onion on big slots of grater, add it to warmed up saucepan and fry for about 5 mins, stir occasionally:
- Peel and chop garlics, add to the pan:
- Blanch and deseed tomatoes (see here step-by-step instructions):
- Chop them in blender, add to the saucepan, mix and let simmer onions, garlic and tomatoes together for 12-15 mins:
- Then remove sauce from the burner, salt a bit more than you would usually do (you need to compensate for unsalted squash), and let it cool down:
- And add chopped basil:
- Remove roasted spaghetti squash from the oven and let it cool down enough for you to safely scoop pulp out without burning yourself, use fork to do so: Repeat for both squash halves, arrange pulp in a mixing bowl:
- Pour prepared sauce in:
- And mix:
- Serve spaghetti squash with tomato basil sauce as a side dish or eat alone as a meat free main course: