Condiment
Spaghetti Squash with Tomato Basil Sauce
Roasted spaghetti squash strands soak up a bright tomato sauce simmered with onion, garlic, and vermouth, then finished with torn basil. Each forkful tastes fresh and light, with sweet tomato brightness against the squash's gentle, noodle-like texture.
- Total
- 1 hr 37 min
- Prep
- 30 min
- Cook
- 1 hr 7 min
- Serves
- 4
Nutrition per Serving
- Calories
- 268
- Protein
- 5g
- Carbs
- 37g
- Fat
- 12g
- Fiber
- 9g
- Sugar
- 17g
- Sodium
- 322mg
Ingredients
- 1 medium spaghetti squash (4-5 pounds), cut in half, seeds removed
- 3 tbsp extra-virgin olive oil
- 2/3 cup chopped onion
- 4 garlic cloves, minced
- 2 lb ripe tomatoes, diced (about 4 cups; save juices)
- 1/4 cup vermouth, dry red wine or dry white wine
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 8-10 fresh basil leaves, torn
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.
- When the squash is cool enough to handle, use a fork to scrape the flesh from the shell; add it to the tomato sauce. Stir in basil.