Ingredients
2 spaghetti squash (makes 4 servings for a main course – easy to double)
For Sauce
½ onion, diced
1 Tbsp olive oil
3 -4 cloves garlic, minced
28 oz can diced tomatoes, undrained
6 oz can tomato sauce
4 Tbsp tomato paste
1 cup red wine
1 stem of basil or several basil leaves – or 1 Tbsp dried basil
1 tsp salt (taste for more)
½ tsp pepper (can substitute red pepper flakes for a spicy version)
Optional: Parmesan cheese rind
Mozzarella cheese for topping
· See article above for variations – like adding Italian sausage!
Directions
Preheat oven to 350 degrees. (It is possible to cook the squash in the microwave – I like the texture better from the oven – but use the microwave method in a hurry.)
Cut squash in half and scrape out seeds.
Place squash in a baking dish with about 1 inch of water.
Bake 50 minutes – remove from oven and cool 10 minutes.
While squash bakes – make sauce:
In a large pan or Dutch oven sauté onions in olive oil over medium high heat until softened.
Add garlic and cook one more minute.
Stir in tomatoes, tomato sauce, tomato paste, wine, basil, salt, pepper, and Parmesan rind.
Lower heat and simmer 30 minutes – add more wine if it gets too dry.
To assemble:
Use a fork to scrape spaghetti strands from squash. Reserve shells.
Add spaghetti strands to a mixing bowl.
Remove parmesan rind and basil from sauce and mix with squash.
Put squash mixture in reserves squash shells and top with mozzarella cheese.
Return to the oven to reheat for 5 minutes, broiling for a minute if desired to brown the top.
Serve immediately and enjoy!
· Other ideas for recipes are in this blog – have fun creating your own version!