Spaghetti Squash With Marinara Recipes

Steps:

• Heat oven to 375°F.
• Cut squash in half lengthwise with sharp knife. Scoop out and discard seeds. Place squash halves cut side up in heavy-bottomed roasting pan. Brush squash with olive oil; season with salt and pepper.
• Bake 45 to 50 minutes or until fork pierces flesh of the squash easily. If squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.
• Remove squash from oven; cool just enough able to handle, about 3 to 4 minutes.
• Using fork, scrape flesh from squash into "noodles" onto serving platter. If some of the strands clump or gather together, simply separate using your hands.
• In 10- to 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic; cook 2 minutes. Add mushrooms; cook about 3 minutes longer. During last minute of cooking, stir in thyme.
• Set mushrooms aside.
• Ladle heated marinara sauce over spaghetti squash. Top with mushrooms and a generous amount of grated Parmesan cheese.

Steps:

• Add 1 cup water to a 6-quart Instant Pot®, then put the rack in the bottom with the handles going up the sides. Deeply pierce the squash all over 12 to 16 times with a fork, then place on the rack (if needed, trim the stem so the squash fits comfortably in the pot, but be careful not to cut into the squash itself).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes (see Cook's Note).
• Meanwhile, add the canned tomatoes to a medium bowl and use your hands to lightly crush the tomatoes. Set aside.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use 2 kitchen towels to remove the rack and squash to a cutting board. Carefully pour the water out of the pot. Allow the squash to cool slightly while you prepare the marinara sauce.
• Set the pot to high saute and allow it to heat up for 2 minutes. Add 2 tablespoons of the oil, then add the onions and a large pinch of salt. Cook, stirring occasionally, until the onions are softened and starting to brown lightly, 6 to 8 minutes. Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, until the garlic is softened, 2 to 3 minutes. Stir in the reserved tomatoes and a large pinch of salt and bring to a strong simmer; cook, stirring occasionally, until the sauce is reduced slightly and thickened, about 10 minutes. Season with additional salt and red pepper flakes if needed.
• While the sauce is reducing, remove the squash from the rack and split it in half lengthwise. Use a spoon to remove the seeds, then use a fork to scrape the strands of squash from the inside of the skin.
• Transfer the squash to a large platter and stir in the remaining 2 tablespoons oil, 1 teaspoon salt and red pepper flakes to taste. Season with more salt if needed, then top with the hot marinara sauce. Sprinkle with the Parmesan and basil.

Steps:

• For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.;
• For the tomatoes: Heat the oven to 500 degrees F.
• Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
• For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.
• On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.