Cream of the Crop Recipe Week 19: Spaghetti Squash Pasta

 

Cream of the Crop Recipe: Spaghetti Squash Pasta

CALLS FOR SPAGHETTI SQUASH, TOMATOES, OREGANO, PARSLEY, ONION, GARLIC, HOT PEPPER (optional) 10 minute prep, 45 minute cook time Spaghetti Squash 2 spaghetti squash, halved, seeds removed olive oil salt, pepper to taste Pasta Sauce 1 container tomatoes 4 tbsp olive olive 1 onion, chopped 5 garlic cloves, smashed 3 tbsp tomato paste oregano, chopped, to taste parsley, dried or fresh, to taste hot pepper, chopped, seeds removed, to taste     Recipe: 1. Set oven to 400F 2. Oil, salt, and pepper squash halves, placing them inside down on parchment paper. Roast for 35-45 minutes until al dente.  3. While squash is in oven, flash boil tomatoes for 60 seconds! This will release the tomato skins from their flesh. 4. Strain tomatoes from water, run under cold water, and peel. 5. Heat olive oil on medium-medium low heat. Add onions, garlic, tomato paste, salt and pepper, stirring until onions are translucent. 6. Add chopped tomatoes, hot pepper, and a dash of water or broth. Reduce. 7. When sauce begins to bubble lightly, add herbs and any additional seasonings. Allow sauce to reduce for 30 minutes, softening all ingredients. 8. Remove spaghetti squash from oven, using a fork to grate the tenderized squash noodles into a serving bowl. 9. Blend sauce using an immersion or stand up blend (be careful if the sauce is still hot!) 10. Top dish with cheese and herbs of your liking! Enjoy! Tip: TOO REDUCED? Did your sauce over-reduce? no worries! Just add a few tablespoons of vegetable or chicken stock and 1 tbsp of tomato paste!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).