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Wednesday, February 1, 2012

Spaghetti Squash with a Roasted Tomato and Olive Sauce

More vegetarian recipes?  This is a great one.  Very flavorful and healthy.





This is a spaghetti squash.  It is very hard to cut so be careful!


See the seeds and muck in the middle?


Scoop it out and discard!  Place the squash cut side up in a baking dish along with half inch of water in the bottom of the pan, cover with foil tightly and roast for 35 minutes or until skin has a give to it.


Meanwhile, place tomatoes, peppers and garlic on a sprayed baking sheet, sprinkle with freshly ground pepper and spray the top with olive oil cooking spray.  Roast in a 350 degrees oven for 35 minutes.  Mix tomato paste with 2 cups of water.  Place in a saucepan along with oregano, olives and heat over low.  When tomatoes and peppers are finished roasting, add them into the tomato, oregano and olive mixture and continue to cook for 10 minutes.


Now prepare the squash using a fork and start scraping the insides of the squash away from the skin.  The strands will resemble spaghetti!  



When all of the strands are loose (I used the shell as my bowl and for the sake of presentation) remove to a bowl and add the sauce, sprinkle with a little basil and freshly ground Parmesan cheese. 


The Recipe:


Spaghetti Squash with Roasted Tomato and Olive Sauce

1 (3 lb) spaghetti Squash
1 container of cherry tomatoes
½ cup red and orange peppers, diced
2 cloves garlic minced
¼ teaspoon freshly ground pepper
Olive oil spray
2 tablespoons tomato paste
2 cups water
¼ teaspoon dried oregano
¼ cup kalamata olives, sliced
2 large leaves of basil, chopped
1 tablespoon Parmesan cheese

Cut squash in half lengthwise.  (Be careful, this is a very hard squash to cut, just take your time).  Scoop out the seeds; place squash in a baking dish with ½ cup water in the bottom, seal tightly with foil and bake at 350 degrees for 35 minutes or until sides have a give to them.  Remove from oven and drain out water, cover and keep warm.

Meanwhile, place tomatoes, peppers and garlic on a sprayed baking sheet, sprinkle with freshly ground pepper and spray the top with olive oil cooking spray.  Roast in a 350 degrees oven for 35 minutes.  Mix tomato paste with 2 cups of water.  Place in a saucepan along with oregano, olives and heat over low.  When tomatoes and peppers are finished roasting, add them into the tomato, oregano and olive mixture and continue to cook for 10 minutes.

Now prepare the squash using a fork and start scraping the insides of the squash away from the skin.  The strands will resemble spaghetti!  When all of the strands are loose (I used the shell as my bowl and for the sake of presentation) remove to a bowl and add the sauce, sprinkle with a little basil and freshly ground Parmesan cheese. 

Happy Eating!



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