I am a spaghetti squash freak. I LOVE the stuff. I can’t even guess how many times I’ve had a hankering and just dumped some jarred pasta sauce on one, piled a heap of parmesan over it, and devoured one with little thought or care as to how caveman I appear. Since I’m so obsessed, I decided to make it for real.. like not the “I’m craving it and want one stat” jarred sauce version, but an actual nice quality squash fixings version… it’s a little time-consuming, but well worth the effort! One of my favorite ways to make pasta sauce is a way I saw on an Anthony Bourdain special… his chef buddy whipped up this super simple sauce with fresh tomatoes and a sprinkle of parm. Since then, it’s been my go-to sauce. I’ve modified it here and there, especially since you never really see what he’s doing (chef’s secrets I guess), so I’ve had to guess- but it’s easy, pure, and simple. At first, I actually thought it sounded kinda blah, but it’s not. The simplicity of it allows the tomatoes natural flavors to shine. Tossed with a little fresh pasta (or spag. squash) and a touch of fresh basil- it’s to die for.
Anyhoo, back to the squash. So I decided to use that approach to this recipe. Simple tomato sauce with some added kale and veggie flare added texture and nutrition. You can serve it right in the squash or on a plate. Choose what you like…
To start the squash…
INGREDIENTS
1 spaghetti squash- choose an evenly colored yellow one, any size you like
olive oil, salt, and pepper- just a sprinkle for baking
DIRECTIONS
Preheat oven to 375 degrees
Cut squash in half
Using a large spoon, scrape out the inside (seeds & stringy center)
When clean, place two halves on a baking sheet and sprinkle with olive oil, salt and pepper
Turn squash face-down and bake for about 1 hour
Squash should be soft and lightly golden when done
When cool enough to handle, scrape the squash flesh out
If serving in the squash, leave a small layer along the walls to keep its shape
Place flesh in a bowl and set aside
Now for the sauce…
INGREDIENTS
5 large ripe tomatoes
4 large fresh basil leaves
2 garlic cloves, whole
crushed red pepper, a teeny pinch
olive oil, about 3 tbsp
few leaves of kale
1/2 small red onion
1 zucchini (I used 1/2 yellow and 1/2 green)
grated parmesan, about 1/4 cup
*for garnish, baby fresh basil leaves and any sharp white cheese
DIRECTIONS
Begin by heating a large pot of water to boil, sprinkled with salt
You’ll also need a bowl of ice water ready (for tomatoes)
Rinse tomatoes and remove stems
Cut an X on the bottom of each one
This will help the skins come off easily
Put tomatoes in water and boil for about 2-3 minutes only, just enough to soften skin
Immediately place tomatoes in ice water to shock
You should notice the skins coming loose
Remove all of the skin
Cut tomatoes in halves, remove any seeds with fingers (I am not too meticulous about this part- I just brush off any visible ones), and remove any tough cores
In a pot (I just dump the water out and use the same one), heat olive oil over medium heat and put 2 basil leaves and 2 garlic cloves in (the other 2 basil leaves are for later)
Allow to cook just enough to infuse the oil (do not let burn- burnt garlic gets yucky!)
Remove leaves and cloves, set aside for later (I am a big fan of using everything/not wasting!)
Put tomatoes in infused oil and sprinkle with a little pinch if red pepper flakes
At first, it will seem liquidy…
But once you mash it, it will turn into a saucy texture
Continue mashing periodocally while cooking, until sauce has thickened, about 15-20 minutes
Check for seasons, salt and pepper as needed
Sprinkle with parmesan
While sauce is cooking, prepare veggies
Cut into thin slices (if you prefer, you can dice everything)
Saute onion and zucchini in a pan with some olive oil, salt, and
pepper over medium heat until soft and golden brown
By now, the sauce should be thicker
Stir in spaghetti squash
Top with chopped kale and remaining 2 basil leaves (chopped)
And remember those garlic cloves we reserved earlier?
Chop them and throw them in!
While you’re at it, you can use the basil leaves you reserved to crush
and sprinkle in as seasoning or sprinkle on top at the end
Then add cooked veggies
Stir, reduce heat to medium/low, cover,
and let cook for about 20 minutes,
until kale has completely cooked (so no longer crunchy)
If cooking in squash, put filling in them and bake for about 15 minutes
Top with parmesan or other sharp white cheese
Otherwise, put squash on a plate, garnish, and serve…
