Friday, October 29, 2010

Spaguetti squash with tomato sauce

If you like squash you would love this plate. It is a delicious gluten free and vegan dish with a nice pasta resemblance.






We start piercing the squash with a fork. We place it on an oven sheet for about 50 minutes, rotating it every 20 minutes so it cooks throughout.
After 50 minutes, make a vertical cut from the center of the stem down to the bottom and let it cool for at least 1 hour.
While we wait, we prepare a nice tomato sauce.





To peel our tomatoes, we make a cross with a knife where the stem was. We place them in a pot with hot water for only 30 seconds and immediately under cold water.
Once the tomatoes are cold it will be super easy to peel them, just using your hands. Cut the tomatoes in four pieces and remove the seeds.















We place them in a blender or food processor (if you use a blender try to use the "ice crusher" function - it gets the best texture out of our tomatoes).
After that we remove the excess of water with a drainer. This will make an excellent tomato juice! Enjoy it while you prepare the rest of the diss :)














We chop an onion, while heating up a sauce pan with olive oil. Once hot, we cook the onions until they are transparent. Then we add garlic and stir together until fragant (between 30 seconds and one minute).













Add the tomato puree and keep stirring constantly during the first couple of minutes. Season with salt an pepper to taste and add a tablespoon of brown sugar to balance acidity. If you like, you can add a half cup of a good red wine.

We add 1 or 2 bay leaves, we reduce the heat to medium low and we let it cook uncovered for about 25 minutes until thick.















While we wait for the sauce, we make our vegetable "spaghetti". Using a fork we first remove the seeds and discard. We then separate the strands of squash. Place them on an oven pan and mix them with the tomato sauce.


To finish, cover them with our tomato sauce and shredded parmesan and orégano. Place it in the oven for a few minutes, until the cheese melts.

Enjoy!

9 comments:

  1. This looks delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the spaghetti squash widget at the end of this post and it's all set, Thanks!

    ReplyDelete
  2. Thank you Alisa. We'll do that

    ReplyDelete
  3. I always say I am going to use spaghetti sauce on spaghetti night and always forget, well I have copied out your recipe and hung on the fridge for this weeks spaghetti Thursday dinner.
    Thanks so much - lets see if the kids notice.

    ReplyDelete
  4. Yes, go for it. I'm sure your kids and you will love it!

    ReplyDelete
  5. wooooooo esto se ve super.
    hola chicas, las encontre por medio de facebook <3
    y ya me dio hambre. saludos!!

    ReplyDelete
  6. Muy bueno! Super vistoso y original!!

    ReplyDelete
  7. I made it last night, with the only addition of trumpet mushrooms I found at the Farmer's Market this weekend... delicious!

    ReplyDelete
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