Prep 20 mins
Cook 1 hr 15 mins
Spaghetti squash keeps about one month at room temperature and up to six months at 55 degrees. Cooked spaghetti squash also freezes well. Recipe courtesy of Chef Sabra Ricci.
- 1 large spaghetti squash
- 2 lbs roma tomatoes
- 4 tablespoons olive oil
- kosher salt
- 10 garlic cloves, peeled and sliced
- 1 cup fresh basil leaf
- 1⁄2 cup dry white wine
- 1 pinch red chili pepper flakes
- 1 cup parmesan cheese, grated
- 1⁄4 cup fresh parsley, chopped
- Preheat oven to 375 degrees.
- Cut spaghetti squash in half, remove seeds and place in a roasting pan.
- Wash and quarter roma tomatoes and toss in 2 tablespoons of olive oil and kosher salt and place on a baking sheet. Roast in oven with spaghetti squash for 45 minutes. Remove squash and tomatoes from oven. Let squash cool for about twenty minutes.
- Meanwhile, sauté garlic in remaining olive oil until golden brown. Add roasted tomatoes, basil, wine and chili flakes and let simmer for 30 minutes.
- Remove spaghetti squash strands with a fork and place in a bowl and set aside. When sauce is done, add spaghetti squash and toss. Season to taste and garnish with parmesan cheese. Sprinkle chopped parsley on top. Serve and enjoy!
Great recipe... I used a little less oil (i'm on a diet) and a little less cheese and served it with salad and chicken thighs (also roasted) it was wonderful! You really do feel like you have had spaghetti... which is wonderful when you can't have any. The sauce was delicious.
Well this recipe looked so promising to start out with. I followed the directions exactly as given and the sauce smelled so good. But when it was finished it just didn't look too promising. In a last ditch effort to hopefully get my family to eat it for dinner, I threw it all in a casserole dish and topped it with Mozzarella and baked it 20 minutes to reheat. It wasn't too bad after that, but it just didn't pull together right for us.