Spaghetti Squash Pasta With Tomato Beet Sauce Recipes

BUTTERNUT-SQUASH PASTA SAUCE

Steps:

• Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
• Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
• Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
• Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.

PESTO SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
• Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
• Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

SPAGHETTI SQUASH "PASTA" WITH TOMATO-BEET SAUCE

Steps:

• Heat oven to 425°F. Cut squash in half; remove seeds and fibers. Place squash cut sides down in 15x10x1-inch pan. Carefully pour 2 cups cold water in pan.
• Bake squash about 45 minutes, or until knife can easily penetrate skin. Carefully turn each over to cool 20 minutes. Scrape insides out with fork into bowl.
• While squash is baking, make sauce. In 10-inch skillet, heat olive oil, garlic, dill, mustard seed, salt, pepper and red pepper over medium heat, shaking pan occasionally, until garlic is golden brown.
• Add beets and tomatoes; simmer abut 20 minutes or until beets are tender. Remove from heat. Stir in Dijon mustard and parsley. Serve 1/2 cup sauce over 1 cup spaghetti squash pasta.