Best 4 Spaghetti Squash With Pomodoro Sauce Recipes
Spaghetti squash, a unique and versatile vegetable, takes center stage in this culinary adventure, where it's transformed into a delicious and healthy meal. This article presents a collection of delectable recipes featuring spaghetti squash, each offering a unique flavor profile to tantalize your taste buds.
The first recipe, Spaghetti Squash with Pomodoro Sauce, is a classic Italian-inspired dish that combines the delicate flavor of spaghetti squash with a rich and flavorful tomato sauce. The combination of sweet squash, tangy tomatoes, and aromatic herbs creates a harmonious symphony of flavors.
Next, the Spaghetti Squash with Pesto Sauce recipe introduces a vibrant and herbaceous twist. Fresh basil, pine nuts, and Parmesan cheese come together to create a creamy and aromatic pesto sauce that perfectly complements the mild flavor of spaghetti squash.
For those seeking a creamy and comforting dish, the Spaghetti Squash with Creamy Mushroom Sauce recipe is an absolute delight. Mushrooms sautéed in a creamy sauce made with milk, cream, and Parmesan cheese create a velvety and indulgent sauce that pairs wonderfully with the tender squash.
For a hearty and satisfying meal, the Spaghetti Squash with Bolognese Sauce recipe delivers a rich and flavorful meat sauce. Ground beef, Italian sausage, and a medley of vegetables simmered in a robust tomato sauce create a hearty and comforting dish that is sure to satisfy even the biggest appetites.
Finally, the Spaghetti Squash with Garlic Butter Sauce recipe offers a simple yet incredibly flavorful option. With just a few ingredients like butter, garlic, and fresh herbs, this recipe allows the natural flavors of the spaghetti squash to shine through.
Whether you're a seasoned home cook or a beginner looking to explore new culinary horizons, this collection of spaghetti squash recipes caters to a variety of tastes and preferences. Each recipe offers a unique and delicious way to enjoy this versatile vegetable, making it a perfect addition to your healthy and flavorful meal repertoire.
SPAGHETTI SQUASH WITH MARINARA
Dress up tender strands of squash with homemade tomato sauce with this low-carb recipe for Spaghetti Squash with Marinara from Food Network.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
- Meanwhile heat the marinara sauce in a large saute pan.
- When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.
Nutrition Facts : Calories 184 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 664 milligrams, Protein 3 grams, Sugar 0 grams
SPAGHETTI SQUASH WITH POMODORO SAUCE
Categories Garlic Onion Tomato Vegetable Side Bake Low Fat Vegetarian Squash Summer Vegan Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
PASTA AL POMODORO
Pomodoro, the Italian word for tomato, comes from pomo d'oro ("golden apple"), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you'd like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither.
Provided by Eric Kim
Categories dinner, lunch, pastas, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
- Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
- Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
- Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.
SUPER SPAGHETTI SQUASH WITH SPAGHETTI SAUCE
I grow spaghetti squash in my garden and often try different ways to cook it. This is one of my favorite recipes for spaghetti squash, I found one similar in an old cookbook and just added my own things. It is really yummy!!
Provided by Soraiya Wilkins
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash spaghetti squash then cut in half, lengthwise.
- Scrape out seeds.
- Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
- Cover with aluminum foil and bake at 350 for 45 minutes.
- Remove from oven.
- Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
- Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
- Using a fork, scrape squash from shell, starting at one end finishing at the other.
- It will look just like spaghetti noodles.
- Put squash in one bowl and sauce in another bowl.
- Serve with Parmesan cheese and garlic bread or a salad.
Tips:
- Choose the right squash: Look for spaghetti squash that is firm and has a deep yellow color. Avoid squash that has blemishes or soft spots.
- Cook the squash properly: To ensure that the squash is cooked through, bake it at a high temperature (400°F or 200°C) for about 45 minutes, or until it is tender when pierced with a fork.
- Use a sharp knife: When cutting the squash in half, use a sharp knife to avoid tearing the flesh.
- Scrape the squash flesh carefully: Use a fork to scrape the squash flesh into strands. Be careful not to scrape too deeply, as you don't want to include the seeds.
- Make the pomodoro sauce ahead of time: The pomodoro sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time on busy weeknights.
- Add your favorite toppings: Once the spaghetti squash is cooked and topped with pomodoro sauce, you can add your favorite toppings. Some popular options include grated Parmesan cheese, crumbled feta cheese, chopped basil, and roasted vegetables.
Conclusion:
Spaghetti squash with pomodoro sauce is a delicious and healthy meal that is perfect for busy weeknights. It is also a great way to get your kids to eat their vegetables. The squash is a good source of fiber and vitamins, and the pomodoro sauce is packed with antioxidants. With a little planning, you can have a delicious and nutritious meal on the table in under an hour.
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