Spaghetti Squash With Roasted Roma Tomato Sauce Recipes

Steps:

• Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Poke 8 to 10 holes in the spaghetti squash; place whole in a baking pan.
• Bake in the preheated oven until squash is easily pierced with a knife, about 25 minutes. Remove and let cool until easily handled.
• Cut squash in half; remove seeds and ribs. Place squash halves facedown in a baking dish with a little bit of water and cover with foil. Bake until you can pull the sides away easily with a fork, about 25 minutes more.
• Meanwhile, heat a medium skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside.
• Heat a large, deep skillet over medium-low heat. Add olive oil, yellow squash, zucchini, bell pepper, onion, Italian seasoning, basil, black pepper, oregano, garlic powder, thyme, and red pepper flakes. Cook and stir until vegetables are tender, about 10 minutes. Pour in tomato sauce and simmer until heated through, adding the beef halfway through, about 10 minutes more.
• Turn spaghetti squash face-up; shred the sides from the center out with a fork. Scoop "spaghetti" from squash onto serving plates. Flatten and top with the sauce.

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.

Steps:

• 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!

Steps:

• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes.
• Flip the squash halves and fluff the "spaghetti" strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!)
• Garnish with basil and serve.

Steps:

• Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
• Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
• Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.

Steps:

• Cut tomatoes length wise, take the core out. Put the halved tomatoes into a large bowl. Take the cores and put them into a blender, and set aside for later.
• Infuse the oil by putting the olive oil, green and red bell pepper, garlic, and shallot into another bowl, stir and microwave 30-45 seconds.
• Add thyme, basil, and rosemary to the halved tomatoes in the large bowl, and drizzle the oil mixture over the halved tomatoes, gently stir to coat.
• Lay the tomatoes cut side up on a baking sheet or a casserole dish (metal or glass). "I used glass".
• Pour the rest of the mixture over the tomatoes.
• Set oven to 400 degrees, and cook tomatoes till they are slightly brown, or softened for a lighter colored sauce (30 min.- 1 1/2 hour).
• Turn them over when they reach desired look. .
• Blend the tomato cores on high, and pour them into a pot, and set aside.
• After the tomatoes are done roasting in the oven, put them into the blender, and blend them on high as well.
• Add roasted tomatoes to the core mixture in the pot, stir and bring to a boil.
• If you wish, add splenda to calm down the acidity in the sauce.
• Simmer sauce for about 15-20 minute.
• Save for later: Put lemon juice on the bottom of a freezer safe container, and pour sauce on top of lemon juice. Freeze until you are ready to use. This will keep for several months in the freezer. When you are ready to use it, thaw, and add 1/4 cup of Cabernet Sauvignon wine, bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
• Use now: Add lemon juice, and 1/4 cup of Cabernet Sauvignon wine, and bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
• Serve as a condiment, over pasta, or over an Italian Turkey meat loaf.

Steps:

• Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
• Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.