SPICY ROASTED TOMATO MARINARA WITH SPAGHETTI SQUASH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.;
- For the tomatoes: Heat the oven to 500 degrees F.
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
- For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.
- On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bipin Dhital
[email protected]I'm not sure what went wrong, but my sauce turned out really watery. I think I may have added too much liquid.
Matshidiso Bodibe
[email protected]This is a great recipe for a crowd. I made it for a potluck and it was a huge hit. Everyone loved the combination of the roasted tomatoes and the spaghetti squash.
Agrata Shahi
[email protected]I'm always looking for new ways to use spaghetti squash, and this recipe is a great one. It's healthy and delicious, and it's a great way to get your kids to eat their vegetables.
Jayce Bender
[email protected]This recipe is a great base for a variety of dishes. I've used it to make spaghetti squash lasagna, spaghetti squash soup, and even spaghetti squash pizza.
Robert ciornila
[email protected]I found this recipe to be a bit bland. I added some extra garlic and oregano, and it was much better.
Alphonso Jackson
[email protected]This dish is a bit too spicy for my taste, but I still enjoyed it. I'll definitely be making it again, but I'll use less chili flakes next time.
Ampadu Samuel
[email protected]I'm not a big fan of spaghetti squash, but this recipe changed my mind. The sauce is so flavorful and the squash is cooked perfectly.
Moiz Love
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my kids.
A B J
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've even started making it for my friends and family.
Mam Jay
[email protected]This recipe was a bit more time-consuming than I expected, but it was definitely worth it. The sauce is amazing, and the spaghetti squash is a great way to sneak in some extra veggies.
IMOH JOHNSON
[email protected]I've made this dish several times now, and it's always a hit with my family and friends. The roasted tomatoes give the sauce a delicious smoky flavor, and the spaghetti squash is a healthy and filling alternative to pasta.
Melissa Heinze
[email protected]This roasted tomato marinara sauce is the perfect combination of sweet and savory, and it pairs perfectly with the tender spaghetti squash. I love that this dish is so easy to make, and it's a great way to use up summer tomatoes.