Gay Cook’s spaghetti squash topped with tomato sauce and grated cheese
This yellow football-shaped winter squash produces delicately flavoured spaghetti strands. The flavour is best when the squash is baked, then forked to separate the long spaghetti-like strands. Top with a tasty Italian tomato sauce and sprinkled with grated cheese or simply smother the squash with butter or any preferred sauce.
I spaghetti winter squash about 2 pounds (450g)
Use a heavy large chef’s knife to split the squash in half lengthwise. To make the job easier, give the knife several sharp whacks with a hammer along the flat edge of the knife. Brush the cut side of the two halves lightly with oil and lay cut side down on a bake sheet. Bake in preheated 400 degree F (200 degree C) oven for one hour or until tender when pierced with the tip of a sharp knife. Spoon out the seeds. Then fork the pulp to produce the strands. Keep covered to stay warm before serving.
Italian Tomato Sauce
Makes about 3 cups (375 mL)
1 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
796 mL (28-oz) can whole or diced tomatoes
1 teaspoon (5 mL) dried or fresh oregano leaves
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) freshly ground black pepper
Generous pinch dried red pepper
Generous pinch brown sugar
1/2 cup (125 mL) grated Parmesan or mozzarella cheese
- Heat saucepan with the oil on medium heat. Saute the onion then add the garlic when the onion is soft; cook another minute. Add the tomatoes, herb, salt, pepper, red pepper and sugar. Cook mixture for 15 minutes. Puree the mixture with an immersion blender or in food processor. Check the sauce if it needs more seasoning.
- To serve, toss the warm spaghetti squash with the hot tomato sauce and generous sprinkle on the cheese
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Photo courtesy of janetishungry.blogspot.com