RECIPE // Spaghetti Squash with Butter Roasted Tomatoes & Fresh Herbs

Every year, I anxiously await the upcoming winter. I’m in love with the foods of winter– gourds, squashes, stews, the list really goes on. And c’mon, how can you deny the beauty of string lights, Christmas trees, and all things glitter + sequins? So of course, I’ve begun experimenting with gourds, spaghetti squash in particular. I love a good ‘ol plate of pasta, but I try to avoid eating too many refined carbohydrates. Thus, a spaghetti squash recipe.

If you’re not going to eat real pasta, this gourd is your next best bet. While it definitely doesn’t replace pasta, it’s good enough for everyday eats. I was craving a rich, flavorful tomato sauce and out came this. Butter roasted tomatoes, sprinkled with fresh herbs. I’m going to be completely honest– after making this, I had to pat myself on the back for a job well done. Rich, aromatic, this hearty sauce still has a bit of a kick to contrast the buttery goodness.

 SPAGHETTI SQUASH WITH BUTTER ROASTED TOMATO SAUCE & FRESH HERBS

Ingredients:

• 1 28oz can peeled, whole tomatoes
• 1 medium spaghetti squash
• 1 head garlic, peeled and crushed
• 3 anchovy fillets, packed in oil and chopped (while this is optional, it adds a nice umami flavor that you can’t quite get with salt)
• 1/2 stick of butter, cut into squares
• 1/2 cup fresh herbs, chopped (I used chives, parsley, and basil)
• 1/4 cup of parmesan flakes (or however much you like)
• 1/2 tsp red pepper flakes
• salt + pepper

Preheat the oven to 425 degrees.

Crush the tomatoes with your hand or mortar and mix with the garlic, butter, anchovy, red pepper flakes. Add salt and pepper to taste. I know you probably won’t taste it, but dash according to your normal tastes. Then, roast it in the oven until the garlic is soft, about 45 minutes.

In the meantime, cut the spaghetti squash lengthwise. Spray or brush the insides with cooking oil and add to the oven with the tomatoes on a separate tray, face down. If it’s too hard to cut, microwave it for about 5 minutes so it’s just soft enough to cut. Roast until easy to shred, which will be about 30 minutes.

When done, remove both from the oven. Use a fork to shred the spaghetti squash, and toss in tomato sauce. Sprinkle the fresh herbs and Parmesan on top and serve.