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Playful Spaghetti
Ingredients:
- 1 large Spaghetti Squash
- ¼ cup Olive Oil
- Salt and Pepper, to taste
- Marinara:
- 1 large can Crushed Tomatoes
- ¼ cup Olive Oil
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1 Bay Leaf
- 1 teaspoon Sugar
- ½ cup Basil, torn
- ¼ cup Pecorino Cheese, shaved
- 2 teaspoons Balsamic Vinegar
- Salt and Pepper, to taste
- Basil Leaves, garnish
Directions:
- Preheat oven to 400º F.
- Split spaghetti squash in half and remove seeds. Brush with olive oil, sprinkle with salt and pepper and place skin side down on a baking sheet. Bake the spaghetti squash for 45 minutes in a preheated oven. Allow to slightly cool.
- Use a fork to pull apart fibers of the spaghetti squash. The long strands of squash should look like noodles. Keep spaghetti warm.
- Heat a saucepot and add the olive oil, onions, and garlic. Cook until the onions are tender. Add the bay leaf, sugar and the crushed tomatoes and cook for 10 minutes.
- Add the basil, pecorino and balsamic vinegar stir gently. Season with salt and pepper.
- Ladle some of the marinara into the center of the squash.
- Garnish with basil leaves.
Equipment:
- Baking Tray
- Fork
- Measuring Cups
- Measuring Spoons
- Brush,
- Saucepot
- Ladle