Spicy Roasted Tomato Sauce over Spaghetti Squash (Gluten-Free)

This is one of those recipes that I made on a whim, and it turned out absolutely incredible. Chris told me he wanted to try spaghetti squash for dinner, so I had to deliver. While the spaghetti squash was roasting, I threw some tomatoes in the oven alongside it as a base for the sauce. Best. Decision. Ever.

I then threw the roasted tomatoes together with a few minimal ingredients, and they were actually things I already had in the house. The ingredient list doesn't make it sound like much, but it's really, really good. I used an immersion blender to smooth out the texture, and then tossed in some Parmesan cheese to make it extra creamy and delicious. I've actually already made it again since I first took these pictures. It's just that good. Enjoy!

 

Printable Recipe


Ingredients

Serves 2

  • 5 vine-ripe tomatoes
  • 1 large spaghetti squash
  • 1 tbsp. olive oil
  • 1/2 large onion, chopped
  • 1 1/2 tsp. garlic, minced
  • 1 (8 oz.) can tomato sauce
  • 1/8 tsp. red pepper flakes
  • Salt and pepper, to taste
  • 1/4 cup Parmesan cheese, grated

Preheat oven to 450 degrees F. Line two baking sheets with aluminum foil and spray with cooking spray.

Cut each tomato in half. Place cut side up on one of the baking sheets. 

Cut the squash in half. Remove all the seeds and pulp and place cut side down on the other baking sheet.

Place tomatoes and squash in the oven. Cook tomatoes for 40 minutes and squash for 50 minutes.

Once tomatoes are done, allow to cool slightly. Once squash is done, flip each half over and use a fork to scoop up the stringy pulp. 

Meanwhile, heat oil in a medium saucepan. Add onion and garlic and cook for 5 minutes or until onions are translucent. Squeeze each tomato half into the pan so some of the juices are released. Add the tomato skins to the pan as well.

Add sauce, red pepper, salt and pepper to the pan and stir to combine. Use an immersion blender (or regular blender) to blend the ingredients until they are smooth. Add Parmesan cheese and cook for an additional 5 minutes.

To serve, keep pulp in each of the spaghetti squash skins and top with a generous amount of tomato sauce. Sprinkle with extra Parmesan cheese, if desired.

Source: SK Original

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