Growing up, I was never a real fan of spaghetti squash. My grandmother used to make it often, preparing it simply with salt and serving it as a side dish. But as my palette expanded, so did my imagination of how to showcase this actually tasty, and healthy, winter squash. By using it as a replacement for traditional spaghetti noodles, you can top it with any sauce of your liking. My personal favorites are tomato-based. And another bonus…. the tough skin of the squash can act as individual “bowls” to serve your guests!
- 2 Spaghetti Squash, Medium Size
- 1/2 Onion, Chopped
- 12 Sun Dried Tomatoes, Chopped
- 3 Portobello Mushroom Caps, Chopped
- 8 Fresh Basil Leaves, Chopped
- 3 Fresh Roma Tomatoes, Chopped
- 3 Tbls Balsamic Vinegar
- 1/4 Cup Red Wine, such as a Cabernet
- 2 tbls Garlic, minced
- Olive Oil
- Salt & Pepper
Preheat the oven to 375 degrees. Slice the Spaghetti Squash in half, length wise. Scrape out the seeds and place the squash skin up in a glass baking dish with a half inch of water. Bake for 40 minutes. The flesh will string apart with a fork when done.
While the squash is cooking, sauté the onion in a sauce pan on medium heat with the olive oil. When it starts to turn translucent, add the sun dried tomatoes, fresh tomato and garlic. Let simmer for 5 minutes and then add the red wine and balsamic. Let the mixture continue to simmer for another 10 minutes and then add the portobello mushrooms and fresh basil.
- When the squash is done cooking, use a fork to string the flesh into “spaghetti” strings. Salt the squash, keeping it in skin of the squash – they become individual “bowls”! Top each half of the squash with the sauce and serve hot. Add fresh shaved parmesan and serve along side grilled chicken, baked broccoli and a caesar salad.