Thursday, October 16, 2008

Spaghetti Squash with Pomodoro Sauce

Today, we decided to be daring. We made spaghetti squash. To be honest, we have been talking about making it for awhile, but we had no idea what one looked like. But, thank god for the produce guys at King Kullen, we figured it out.

When figuring out what we wanted to have in our recipe, I needed to have bacon in it. Why you may ask? My Twitter "sister", Maureen at Hold the Gluten, loves bacon and isn't thrilled with spaghetti squash. I wanted to make a dish that she would eat. So, we put in Italian bacon - panchetta. Also, I wanted to use the new Jersey Fresh canned tomatoes. I'm partial to Jersey tomatoes. I eat them all summer long, fresh from the farm. Plus, I'm a born and bred Jersey Girl. You know what they say, "You can take a girl out of Jersey, but you can't take Jersey out of the girl."

Ingredients:


  • 1 spaghetti squash (about 1 1/2 lb)
  • olive oil
  • 3 cloves garlic, peeled and minced
  • 1 small yellow onion, finely chopped
  • 1 can (28 oz) crushed plum tomatoes
  • 14 oz of water
  • 3 tbsp tomato paste
  • 1/2 cup of red wine (we used merlot)
  • 1 tbsp dried oregano
  • 12 leaves of basil
  • 1/4 lb of panchetta, cubed
  • salt & pepper to taste

Directions:


  1. Preheat oven to 400 degrees;
  2. Slice spaghetti squash in half, lengthwise.
  3. Drizzle cut side with olive oil, salt and pepper.
  4. Place squash, cut side down on parchment lined baking sheet.
  5. Bake until squash is tender when pierced with a fork (35min-1hr, depending on squash size);
  6. While squash is cooking, saute onions and panchetta together in olive oil for 5 minutes;
  7. Throw in garlic for and saute together for about 2 minutes;
  8. Add the wine,water, tomatoes and tomato paste to the mixture;
  9. Next add, the seasonings and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil;
  10. Remove squash from oven and scrape crosswise to pull strands from shell;
  11. Pour sauce over squash and serve - we added ricotta salata for some extra flavor on the top.

This is now part of our recipe rotation. We also love the sauce on it's own - we saved the extra sauce to use for a different meal later this week. Our goal is just to make the sauce and jar it for meals later on this year.....

4 comments:

Food For Tots said...

I never know that spaghetti squash goes well with tomato sauce. Tks for your wonderful recipe.

thehungryengineer said...

Your pomodoro looks great!

Spaghetti squash is really fantastic with some brown butter and toasted almonds as well.

Foodycat said...

Such a good recipe! That sauce looks so rich and flavourful.

Maureen "Hold The Gluten" said...

I shed a tear of joy while reading this post. Pure deliciousness! Bacon will make anything tasty (even the spaghetti squash that has been lurking in my veggie drawer for weeks!). You are a genius!