Spaghetti Squash with Chunky Tomato Sauce


2 or 3 small spaghetti squash 
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 large can (28oz) crushed tomatoes
1 teaspoon basil (dried or fresh)
½ teaspoon dried oregano
2 cloves garlic, minced
salt and pepper to taste
Mozzarella or Parmesan, grated (I like mine with crumbled Feta)


Cut squash lengthwise, remove the seeds with a spoon and place the halves skin-side down in a baking dish with 1 inch of water. Sprinkle with some pepper and drizzle with olive oil. Cover the dish with foil and bake at 350 degrees F for about 45 minutes, or until the squash can be easily pierced with a knife.

While the squash is cooking, heat olive oil in a large frying pan and sauté the onion until tender, about 10 minutes. Season with a bit of salt and pepper. 

Add crushed tomatoes, basil, oregano, and garlic. Simmer uncovered for 15 minutes.

While the sauce is simmering, remove the squash from the oven and allow to cool enough so it’s easy to handle. Here’s the fun part: using a fork, scrape the inside flesh of the squash. It should come off in strands (that look like spaghetti pasta!).

Spoon sauce over the squash. Add cheese (if using) and serve.

NOTE: I like to serve this using the squash skins as a individual serving bowls.

NOTE: To make grating the mozzarella easier, freeze the cheese for about 10-20 minutes— the frozen cheese will be much easier to grate.

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