Spaghetti Squash Pomodoro
Ingredients
- 1 large spaghetti squash
- salt and freshly ground black pepper
- Tomato sauce:
- 3 Tbsp olive oil
- 4 large garlic cloves, finely chopped
- 1 large pinch crushed red pepper flakes
- 1 28oz/796ml tin dice plum tomatoes
- 1/4 cup packed fresh basil leaves, torn into large pieces
- salt and freshly ground black pepper to taste
- salt and freshly ground black pepper to taste
- 1/4 cup packed fresh basil leaves
Preparation
Preheat oven to 375F. Rinse squash under cold running water, halve lengthwise and scoop out and discard the seeds. Season with salt and pepper and place the squash halves cut side down on a baking sheet. Pour 1/2 cup water around the squash and roast 20-25 minutes or until soft and just tender when pierced with a fork. Allow the squash halves to cool, cut sides up, until they are cool enough to handle.
Meanwhile, prepare the Tomato Sauce: Warm the olive oil in a large saucepan over medium heat, and stir in the garlic and crushed red peppers. When the garlic just begins to soften, carefully pour in the canned tomatoes and their liquid, toss in 1/4 cup basil and season to taste with salt and pepper. Bring the sauce to a boil, stirring often. Lower the heat to medium-low and simmer for about 20 minutes, or until thickened slightly.
To prepare the squash: Pull a fork lengthwise through the flesh of the roasted squash to separate it into long strands, scrapping the skin to remove all of the flesh from the shell. Scoop out all the loosened strands, and toss/stir into the tomato sauce until heated thoroughly. Stir in remaining (1/4 cup) basil, and salt and pepper, and serve immediately. Enjoy
Dr. Nicole Shortt, ND
Dr Nicole Shortt, BSc, ND is a Naturopathic Physician who is passionate about naturopathic medicine and the choices it gives people in health care.
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