Squash, delightfully sunny, deliciously tasteful, with just enough tomato sauce to bump this fast and easy spring recipe to new heights!
Spring is in full bloom, and thanks to an extraordinary winter, it is really in full force. What better way to join the wave of sunny and happy feeling, than with this fun and easy Spaghetti Squash with Tomato Sauce.
Walking out into the backyard garden is so wonderful, birds are chirping, flowers are blooming, the sun is up nice and early and the sound of the pond and fountains running is music to my ears. It often reminds me of a movie I love called August Rush. A story of a child prodigy looking for his real birth parents. In his journey he discovers his gift of music, which he finds in the sounds of nature: the wind blowing, water flowing, wings fluttering, absolutely beautiful. For me life is this experience. Through nature, and everyday life I am inspired musically and physically through my day to day routine and I would have to say Nicoletta my beautiful wife has opened that up 10 fold. Today being a special day, our monthly anniversary as we celebrate every month this wonderful union, I wanted to exemplify the happiness of this journey with something sunny, bright, colorful and of course absolutely delicious. So with that being said, a spaghetti squash is waiting in the fridge for a makeover. The thing I like about this type of squash is the unique texture of it.
Today I am going to put an Italian spin on this spaghetti squash making it with a fresh tomato pan sauce simmered briefly and so bright in flavor, a great compliment to the backdrop of smooth and slightly sweet nature of the squash.
The Making of Spaghetti Squash with Tomato Sauce:
This recipe is easy to make, the squash cut in half, with a plethora of herbs and seasoning, sprigs of rosemary, leaves of sage and basil, garlic cloves, chopped onion, and a nice crushing of sea salt and black pepper, a dusting of dried oregano and in true Italian fashion a splashing of that extra virgin olive oil cold pressed and packed with that oh so good earthy flavor. Then off this squash goes, flesh side down on a baking sheet into a 350° F oven to steam and bake, releasing all that caramelized sugary golden morsels of goodness delight. When these babies are done, a simple fork and some hand work and this spaghetti squash is freed from its shin in beautiful golden strands waiting to be united with that rich robust tomato sauce.
The tomato sauce is simple, some vine tomatoes, diced, a bit of olive oil in the pan sauteing with garlic clove then covered with those tomatoes holding that flavor and infusing each ingredient wonderfully. Some fresh basil leaves , I have to say I always have to smell the basil it is truly an anti depressant and in the sauce a great addition to the rich flavor of the sauteed tomatoes. This is going to be so good with that squash I am so excited to plate this dish.
The squash I have put in a sautée pan to warm it up a bit with some olive oil and also to check the seasoning, all good, in a nice dish it goes, a generous spoonful of the tomato sauce, a wonderful sprinkle of grated Grana Padano cheese, and for a diversity in color a dusting of chopped flat leaf Italian parsley.
And there you have it, a great spring time recipe: Spaghetti Squash with Tomato Sauce, enjoy with family and friends or even with your self.
This goes out to you Amore! Happy Anniversary!
Song of the Day: “This Time” by Jonathan Rhys Myers, from the movie August Rush.Print
- 1 Spaghetti squash
- 2 cloves garlic
- 2 Tbsp onion, chopped
- 1 Tbsp rosemary
- 4 fresh basil leaves
- 2 sage leaves
- 2 1/2 Tbsp extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 fresh cracked pepper
- Sprinkle of dried oregano
- 2 1/2 cups chopped tomatoes
- 1 clove garlic
- 2 Tbsp extra virgin olive oil
- 3 fresh basil leaves
- salt and pepper to taste
- 1 teaspoon of fresh chopped Italian parsley
- 1/4 cup fresh grated grana padano cheese
- Cut squash in half length wise.
- Scoop out pulp and seeds with a tablespoon.
- Line a baking sheet with parchment paper. Place squash flesh side up on a cutting board.
- Cut garlic cloves in half, chop onion, and place in squash.
- Break up sage, basil and rosemary into small pieces and sprinkle into squash.
- Sprinkle with 1 tablespoon of extra virgin olive oil.
- Dust with salt, pepper and dried oregano.
- Place squash halves flesh side down on parchment paper.
- Place in a preheated oven at 350° F for 35-40 minutes or until soft on the inside.
- Take out of oven and let cool.
- With a fork go with the grain of the squash and run the fork trough the flesh, it comes out stringy, which is fine. Do both halves placing the strands of squash into a bowl.
- Heat up some olive oil and place squash into pan, taste for seasoning and add if need be.
- When squash is nice and warm place into bowls in three equal portions.
- Drizzle olive oil into a pan and bring to medium heat.
- Take garlic and press it a bit the toss in pan.
- Place in tomatoes, basil.
- Season with salt and pepper.
- Cook for about 30 minutes on low to medium heat.
- Top the spaghetti squash with tomato sauce and a nice dusting of grana padano cheese.
- A nice sprinkle of chopped parsley.
- Now you’re ready to taste.
- Buon Appetito!
Skip the grating of Grana Padano cheese on top and you have a vegan meal.
- Serving Size: 3 servings
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