Today we would like to talk about Spaghetti Squash it taste so good, and it is very healthy and good for you. You can cook and serve it in so many different ways, bake it, boil it, fry it. There are a lot of recipes for Spaghetti Squash, we will share another recipe of spaghetti squash with you all today, we think you will like it a lot.
Spicy Roasted Tomato Marinara with Spaghetti Squash
Prep Time: 15 min Level: Intermediate
Inactive Prep Time: 1 hr 0 min Serves: 4 servings
Cook Time: 1 hr 10 min
Ingredients:
1 cup Parmigiano-Herb Stock, recipe follows
8 Roasted Peeled Tomatoes, recipe follows
3 tablespoons extra-virgin olive oil, plus some for drizzling
5 to 6 flat anchovy filets
1 sweet onion, thinly sliced or chopped
1 Fresno or Holland chile, sliced or chopped
3 to 4 cloves garlic, sliced or chopped
A couple small sprigs fresh marjoram or oregano, finely chopped
2 tablespoons tomato paste
1/2 cup dry red or white wine
A handful fresh flat-leaf parsley, finely chopped
A few fresh basil leaves, torn
2 medium spaghetti squash
Salt and freshly ground black pepper
Parmigiano-Reggiano cheese, shredded, for serving
Directions:
Set aside or prepare the stock and roasted tomatoes.
Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.
On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.
Parmigiano and Herb-Fortified Stock
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
For the stock:
Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, and vegetables with a slotted spoon or strainer.
Roasted Tomatoes:
24 ripe organic vine tomatoes or large plum tomatoes Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling
For the tomatoes:
Heat the oven to 500 degrees F.
Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes
until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle the peel. Place the tomatoes in a bowl.
Well that is it for today, we hope you all like the recipe. There are 40 recipes on Spaghetti Squash at .foodnetwork.com. Marilou and I hope to talk here again tomorrow on Garden The Easy Way. Until then Good Gardening Always Ken & Marilou.
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