Spicy Roasted Tomato Marinara With Spaghetti Squash Recipes

SPICY ROASTED TOMATO MARINARA WITH SPAGHETTI SQUASH

Steps:

• 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, herb bundle, and vegetables with a slotted spoon or strainer.;
• 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 and peel. Place the tomatoes in a bowl.
• For the marinara: 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 oil 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.

SPAGHETTI SQUASH TOMATO BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes.
• Flip the squash halves and fluff the "spaghetti" strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!)
• Garnish with basil and serve.

SPAGHETTI SQUASH WITH SPICY TOMATO SAUCE

Steps:

• Preheat the oven to 350°F.
• Cut the spaghetti squash in half and remove the seeds and soft strings with a large spoon. Place the squash cut side down in a baking pan and bake for 1 hour, or until a fork easily slides into the squash.
• While the squash is in the oven, peel the onion and cut into 1/4-inch pieces. Peel and finely chop the garlic or pass it through a garlic press. Place the olive oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 10 to 12 minutes, or until lightly browned. Add the garlic, Italian seasoning, and crushed red pepper and cook, stirring constantly, for 1 minute. Add the tomato paste, tomatoes with their juice, water, and sugar and simmer over low heat for 30 minutes. Season with salt and pepper.
• When the squash is cooked, take it out of the oven and, holding each of the squash halves with a hot pad, scrape the insides with a fork to remove and separate the squash strands. Place some of the spaghetti squash "noodles" on each of 4 plates and top with the sauce.
• Although spaghetti squash is considered a winter squash, it's available year-round. When buying it, look for smooth, firm squash without ridges, bumps, or spots. It can be stored for several weeks at room temperature and even longer refrigerated. On top of all that, 1 cup of spaghetti squash contains only 45 calories, is an excellent source of folic acid, and is high in fiber. What more could you ask for?