Spaghetti Squash With Roasted Roma Tomato Sauce

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.

• Ready In: 1 hr 35 mins
• Yields: 6-8

Ingredients

• 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

Directions

1. Preheat oven to 375 degrees.
2. Cut spaghetti squash in half, remove seeds and place in a roasting pan.
3. 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.
4. Meanwhile, sauté garlic in remaining olive oil until golden brown. Add roasted tomatoes, basil, wine and chili flakes and let simmer for 30 minutes.
5. 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!