Roasted Spaghetti Squash:
- 3 small spaghetti squash, halved lengthwise and seeds scooped out
- 1 tablespoon olive oil
- salt and pepper
- 1 medium white onion, peeled and quartered
- 4 tablespoons butter
- one 28-ounce can crushed tomatoes
- 2 cloves garlic, minced
- a pinch of chili flakes to taste (optional)*
- 1 ball fresh mozzarella cheese, sliced or torn into small pieces
- 1/2 cup of grated hard provolone or pecorino
- fresh basil or rosemary, for garnish
Directions: (adapted from deLUSHious.com)
For this recipe, you are going to begin my roasting the squash. Preheat the oven to 400°F. Taking a large serrated knife, cut the squash in half length wise. (This will be hard, so go slowly to avoid injury!) Next, rub oil all over the cut sides of both squash halves and sprinkle generously with salt and pepper.
Next, place the squash, cut side down, on a baking sheet and bake until the squash is just tender enough to scrape into strands, 35-40 minutes. (You want it to be barely tender, since it will continue cooking later.) Remove the squash from the oven, cool it until you can handle it (about 10 minutes), and scrape the squash into strands right inside the shell.
Next, while the squash bakes, begin to make the sauce.
Heat the butter in a medium saucepan over medium heat. Add the onions and brown for 2 minutes. Next, add the garlic to the onions and cook, stirring, for 1 more minute. Next, add the tomatoes and bring to a low boil. Lower the heat, and simmer the sauce, stirring occasionally until it thickens slightly, 4-5 minutes.
Remove the sauce from the heat and scoops out (but save) the onions.
To serve, preheat the broiler. Place a couple tablespoons of sauce on top of each squash half, and top with a couple of the saved cooked onions, as well as some chopped basil, and a layer of mozzarella. Sprinkle the provolone or pecorino on top.
Put under broiler under browned and bubbling, about 4 minutes. Season with salt and pepper and garnish with basil and rosemary.
Keep in mind that Spaghetti Sauce has a slightly sweet taste to it. To keep this recipe from being too sweet to he palate, I added a bit of chili flakes to the sauce (a pinch to taste). Serve this meal alongside a crisp Fall/Winter salad for a good crunch and added texture.