1 large spaghetti squash
2 pounds roma tomatoes
4 tablespoons olive oil
kosher salt
10 cloves of garlic, peeled and sliced
1 cup fresh basil leaves
1/2 cup dry white wine
pinch of red chili flakes
1 cup parmesan cheese, grate
2 pounds roma tomatoes
4 tablespoons olive oil
kosher salt
10 cloves of garlic, peeled and sliced
1 cup fresh basil leaves
1/2 cup dry white wine
pinch of red chili flakes
1 cup parmesan cheese, grate
Preparation
Preheat oven to 375 degrees.
Cut spaghetti squash in half, remove seeds and place in roasting pan for 45 minutes.
Wash and quarter roma tomatoes and toss in 2 tablespoons of olive oil and kosher salt and place on a baking sheet.Roast in oven with spaghetti squash for 45 minutes. Remove squash and tomatoes from oven. Let squash cool for twenty minutes.
Sauté garlic in remaining olive oil until golden brown. Add roasted tomatoes, basil, wine and chili flakes and let simmer for 30 minutes.
Remove spaghetti squash strands with a fork and place in a bowl and set aside.When sauce is done, add spaghetti squash and toss. Season to taste and garnish with parmesan cheese.
Recipe by:Chef Sabra Ricci
