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About the Recipe
This simple Pomodoro sauce is made with just a few pantry staples, but you’ll be amazed at the flavor!
You don’t need a spiralizer or any fancy equipment. Simply slice the squash in half, scoop out the seeds, roast it until soft, and then scrape the noodles out with a fork.
Ingredients
1 spaghetti squash (about 1½ lbs)
Vegetable oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can diced plum tomatoes
3 Tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes
Fresh Basil
Parmesan or Asiago Cheese
A few links of sausage (optional)
Preparation
Preparation
Preheat oven to 375º F.
Halve squash lengthwise and scoop out seeds.
Coat a baking sheet with cooking spray. Lay halves, flesh side down, on the sheet and bake for 35 minutes or until you can easily pierce shell. While squash bakes, saute garlic and onion in oil over medium heat for about 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally for 30 minutes. Lower heat if sauce is boiling.
Remove squash from oven and scrape crosswise to pull strands from shell. Place on plates and cover with sauce. Garnish with basil and shredded cheese.