WOW! Here’s a festive and fabulous way to serve spaghetti squash for a main dish. Give this “pasta” a try when you want to serve an impressive alternative to a classic dish.
ABOUT THE RECIPE:
The combination of roasted squash smothered in a hearty, homemade marinara sauce makes a delicious entrée. Lighter in calories than traditional pasta but super satisfying, give Spaghetti Squash “Capellini” with Sweet Pepper Marinara a try when you want to serve an impressive alternative to the classic dish. (This is the only way I can get my husband to eat spaghetti squash!)
Makes 4 to 5 servings
Gluten-free
INGREDIENTS:
1 large sweet onion, thinly sliced
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 1/2 tablespoons gluten-free tamari
1 1/2 teaspoons Italian seasoning blend, divided
1/2 cup plus 2 tablespoons water, plus more as needed
1 medium red or orange sweet bell pepper, seeded and chopped
1 can (26 to 28 ounces) crushed tomatoes (fire-roasted are nice)
Scant 1/8 teaspoon crushed red pepper
1 medium to large spaghetti squash, sliced in half lengthwise
Sea salt, to taste
Freshly ground black pepper, to taste
Parsley sprigs or fresh basil, for garnish (optional)
INSTRUCTIONS:
To make the sauce, put the onion and 2 tablespoons olive oil into a large sauté pan and cook over medium-high heat for 1 minute. Decrease the heat to medium. Add the tamari and 1 teaspoon Italian seasoning, cover and cook for 3 minutes, or until the onion becomes translucent, adding 2 tablespoons of water, if the pan becomes dry. Add the bell pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes, crushed red pepper and remaining ½ teaspoon Italian seasoning. Pour 1/2 cup water into the tomato can and slosh it around to loosen the remaining crushed tomatoes. Add the “tomato water” to the pan. Decrease the heat to medium-low. Cover and cook, stirring occasionally, for 40 to 55 minutes, or until the sauce has cooked down and is thickened.
While the sauce cooks, prepare the spaghetti squash. Preheat the oven to 400 degrees F. Line a medium-sized rimmed baking pan with unbleached parchment paper. Using a grapefruit spoon or sturdy teaspoon, scoop out the seeds and stringy flesh from the inside of the squash. Season each squash half with 1 teaspoon olive oil, salt and pepper, to taste. Arrange the spaghetti squash halves cut side down on the prepared pan, and bake for 45 minutes to 1 hour (see note), or until the outside of the squash is very soft to the touch and the inside edge of each squash half is golden. Put the pan on a wire rack, and let the squash cool for at least 20 minutes.
Scoop out the spaghetti squash strands, breaking them up with a fork to resemble cooked spaghetti (or capellini), and arrange the strands on individual serving plates. Spoon a generous amount of the marinara sauce over each serving of squash, garnish with optional parsley or basil, and serve.
Chef’s note: The baking time for the squash will vary depending upon the size of the squash.
Ingredients
Directions
ABOUT THE RECIPE:
The combination of roasted squash smothered in a hearty, homemade marinara sauce makes a delicious entrée. Lighter in calories than traditional pasta but super satisfying, give Spaghetti Squash “Capellini” with Sweet Pepper Marinara a try when you want to serve an impressive alternative to the classic dish. (This is the only way I can get my husband to eat spaghetti squash!)
Makes 4 to 5 servings
Gluten-free
INGREDIENTS:
1 large sweet onion, thinly sliced
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 1/2 tablespoons gluten-free tamari
1 1/2 teaspoons Italian seasoning blend, divided
1/2 cup plus 2 tablespoons water, plus more as needed
1 medium red or orange sweet bell pepper, seeded and chopped
1 can (26 to 28 ounces) crushed tomatoes (fire-roasted are nice)
Scant 1/8 teaspoon crushed red pepper
1 medium to large spaghetti squash, sliced in half lengthwise
Sea salt, to taste
Freshly ground black pepper, to taste
Parsley sprigs or fresh basil, for garnish (optional)
INSTRUCTIONS:
To make the sauce, put the onion and 2 tablespoons olive oil into a large sauté pan and cook over medium-high heat for 1 minute. Decrease the heat to medium. Add the tamari and 1 teaspoon Italian seasoning, cover and cook for 3 minutes, or until the onion becomes translucent, adding 2 tablespoons of water, if the pan becomes dry. Add the bell pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes, crushed red pepper and remaining ½ teaspoon Italian seasoning. Pour 1/2 cup water into the tomato can and slosh it around to loosen the remaining crushed tomatoes. Add the “tomato water” to the pan. Decrease the heat to medium-low. Cover and cook, stirring occasionally, for 40 to 55 minutes, or until the sauce has cooked down and is thickened.
While the sauce cooks, prepare the spaghetti squash. Preheat the oven to 400 degrees F. Line a medium-sized rimmed baking pan with unbleached parchment paper. Using a grapefruit spoon or sturdy teaspoon, scoop out the seeds and stringy flesh from the inside of the squash. Season each squash half with 1 teaspoon olive oil, salt and pepper, to taste. Arrange the spaghetti squash halves cut side down on the prepared pan, and bake for 45 minutes to 1 hour (see note), or until the outside of the squash is very soft to the touch and the inside edge of each squash half is golden. Put the pan on a wire rack, and let the squash cool for at least 20 minutes.
Scoop out the spaghetti squash strands, breaking them up with a fork to resemble cooked spaghetti (or capellini), and arrange the strands on individual serving plates. Spoon a generous amount of the marinara sauce over each serving of squash, garnish with optional parsley or basil, and serve.
Chef’s note: The baking time for the squash will vary depending upon the size of the squash.
