I flew home today Wednesday after a week and a half away, the fridge only had your basics, not much in the way of produce and I was glad that I hadn’t gotten around to making this dish. It had been added to the weekly meal plan multiple times but each week I didn’t get around to preparing it. What I ended up making was a mash-up between a Rachel Ray recipe involving spaghetti squash and tomato sauce (from a search on her website it seems it actually involves meat too) my mom told me about at christmas and this other dish that is a saute of spaghetti squash and tomatoes that a friend makes.
Spaghetti Squash with Tomatoes
- 1 small spaghetti squash
- oil
- 1 shallot
- 2 small garlic cloves
- 1-14 oz can diced tomatoes
- 2-3 t tomato paste
- 1/4 – 1/2 t oregano
- salt
- pepper
- parmesan cheese
- handful pine nuts
Preheat the oven to 375 F. Cut the spaghetti squash in half vertically (you might have to cut the stem off first). Scrap out the seeds, I find a melon baller works nicely and oil the cut edges. Place squash face down on a cookie sheet (optionally line the cookie sheet with foil for easier clean-up) and bake for 30-50 minutes, check for doneness by flipping the squash and poking a fork in the flesh; the flesh should be tender. My squash took about 45 minutes.
When the squash has about 15 minutes left heat 1 T oil in a 2 qt saucepan and saute 1 diced shallot. When it is soft add 2 small garlic cloves. Once the garlic is fragrant add the can of diced tomatoes, tomato paste, oregano, salt and pepper. Simmer for a while. Taste and adjust the seasonings. Let it simmer covered while you prep the squash. In a small pan toast the pine nuts.
Scrap squash into small pieces, place in two bowls, top each with half the tomatoes, grated parmasean and toasted pine nuts. Enjoy.
