Fire Roasted Baked Spaghetti Squash
User Reviews
5
Fire Roasted Baked Spaghetti Squash
Description
Fire Roasted Baked Spaghetti Squash uses a medium squash halved and roasted cut-side down until tender, allowing the flesh to be scraped out as spaghetti-like strands. These strands resemble thin noodles and serve as a base for a rustic tomato sauce prepared in an oven-safe skillet.
The sauce is made by gently cooking garlic in butter, then simmering fire-roasted diced tomatoes with dried basil, oregano, and a pinch of sugar to balance acidity. The spaghetti squash strands are integrated into this sauce, melding the mild squash flavor with the robust, herbed tomato base. Burrata or fresh mozzarella adds creaminess, while Parmesan is sprinkled on top with crushed red pepper flakes for a kick. Fresh basil leaves provide a fragrant finish.
This dish suits those seeking a comforting, light alternative to traditional pasta dishes with cheese and tomato sauce. It can be served as a main or alongside other entrees. The roasting technique enhances the squash’s natural sweetness and texture, creating a satisfying mouthfeel contrasting with the creamy cheese and juicy tomato sauce.
Ingredients
- 1 spaghetti squash medium
- salt kosher salt
- black pepper kosher salt
- olive oil for brushing
- 1 tablespoon butter unsalted
- 4 garlic minced, cloves
- 28 ounces diced tomatoes fire-roasted
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- pinch sugar
- 8 ounces burrata cheese or fresh mozzarella
- Parmesan Cheese for topping
- crushed red pepper for topping
- basil for topping, fresh
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick spray.
- Slice the spaghetti squash in half lengthwise and scrape out the sides. Spray or brush the cut sides with olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
- While the squash is roasting, heat the butter in oven-safe skillet over medium-low heat. Stir in the garlic and cook for 1 minute. Stir in the diced tomatoes with the basil, oregano and a pinch of salt and pepper. I also like to add a pinch of sugar here too to balance out the acidity. Bring this mixture to a boil then reduce it to a simmer, stirring often. I like to mash some of diced tomato chunks down too. After about 10 minutes, turn off the heat.
- When the squash is done, let it cool for a minute until you can touch it. Use a fork to scrape out all the strands. I scrape them out and place them in a bowl. Add the strands to the sauce in the skillet. I use kitchen tongs or a fork to nestle them into the sauce. I don’t mind if a few pieces stick out because they get nice and crunchy.
- Top the mixture with the burrata or mozzarella. If using burrata, pull it apart. If mozzarella, slice it and lay it on top.
- Bake for 20 to 25 minutes, until the cheese is melty and golden and the whole mixture is bubbling. Top with parmesan, crushed red pepper and fresh basil before serving. If the mixture seems a bit watery, toss it a few times before serving. The squash will release some water as it sits, but roasting beforehand helps with this a bit!
Notes
- Use fresh garlic and herbs to maximize flavor in the tomato sauce.
- Roast the squash cut-side down on a foil-lined pan for even cooking and tender strands.
- Mash some diced tomatoes in the sauce to create a thicker consistency if desired.
- This recipe is adapted from Bon Appetit and emphasizes fresh, simple ingredients.
User Reviews
Overall Rating
5
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