Anotheryarn Eats

March 25, 2009

March 25: Simple yet satisfying

Filed under: Recipes — Tags: , , — anotheryarn @ 8:42 pm

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

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.

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