Roasted Roma Tomato Sauce with Spaghetti Squash Medley
Indulge in the delightful combination of roasted Roma tomatoes and tender spaghetti squash in this vibrant, healthy dish. Spaghetti squash is a versatile vegetable that adds a unique texture and flavor while providing a low-calorie alternative to traditional pasta. This recipe balances the sweetness of the squash with the rich, tangy notes of the roasted tomatoes and the aromatic essence of garlic and fresh basil. Perfect for a family dinner or a cozy gathering, this dish is not only hearty but also nutritious, making it a satisfying option for vegan and vegetarian diets. Enjoy the layered flavors as they meld together beautifully, making every bite an unforgettable experience.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
spaghetti squash
1 (large, halved and seeds removed)
roma tomatoes
2 (lbs, washed and quartered)
olive oil
4 (tablespoons, divided)
kosher salt
to taste
garlic cloves
10 (peeled and sliced)
fresh basil leaves
1 (cup)
dry white wine
1/2 (cup)
red chili pepper flakes
1 (pinch)
parmesan cheese
1 (cup, grated)
fresh parsley
1/4 (cup, chopped)
Instructions
1
Preheat the oven to 375°F (190°C).
2
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down in a roasting pan.
3
Wash the Roma tomatoes thoroughly, then quarter them. In a bowl, toss the tomatoes with 2 tablespoons of olive oil and a sprinkle of kosher salt until evenly coated. Spread the tomatoes on a baking sheet in a single layer.
4
Roast the spaghetti squash and tomatoes in the oven for 45 minutes, or until the squash is tender and the tomatoes are caramelized. Once done, remove both from the oven and let the squash cool for about 20 minutes.
5
While the squash is cooling, heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Add the sliced garlic and sauté until golden brown and fragrant.
6
Add the roasted tomatoes to the pan along with the fresh basil, white wine, and red chili pepper flakes. Stir to combine and allow to simmer for 30 minutes, letting the flavors meld together.
7
Once the squash is cool enough to handle, use a fork to scrape the strands into a separate bowl.
8
When the sauce has finished simmering, gently fold in the spaghetti squash strands with the sauce. Toss to combine evenly, then season to taste with additional salt or pepper as needed.
9
Serve warm, garnished with grated parmesan cheese and a sprinkle of fresh chopped parsley. Enjoy your delicious and nutritious meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient used as a pasta alternative?
Spaghetti squash is the primary ingredient used as a low-calorie alternative to traditional pasta in this dish.
What type of tomatoes are used for the sauce?
The recipe requires 2 lbs of Roma tomatoes, which are washed and quartered before roasting.
At what temperature should the oven be preheated?
The oven should be preheated to 375 degrees F (190 degrees C).
How do I prepare the spaghetti squash for roasting?
Cut the squash in half lengthwise, scoop out the seeds, and place the halves cut-side down in a roasting pan.
How should the Roma tomatoes be prepared for the oven?
Toss the quartered tomatoes with 2 tablespoons of olive oil and a sprinkle of kosher salt, then spread them in a single layer on a baking sheet.
How long do the squash and tomatoes need to roast?
Both should be roasted for 45 minutes until the squash is tender and the tomatoes are caramelized.
How long should the squash cool after roasting?
The squash should cool for about 20 minutes before you attempt to handle it and scrape the strands.
How much garlic is included in this recipe?
The recipe calls for 10 garlic cloves, which should be peeled and sliced.
How is the garlic cooked for the sauce?
Sauté the sliced garlic in 2 tablespoons of olive oil over medium heat until it is golden brown and fragrant.
What liquid is used to deglaze or flavor the tomato sauce?
The recipe uses 1/2 cup of dry white wine to help build the flavor of the sauce.
How long does the tomato sauce need to simmer?
After combining the roasted tomatoes, basil, wine, and chili flakes, the sauce should simmer for 30 minutes.
How do you extract the spaghetti-like strands from the squash?
Use a fork to scrape the flesh of the roasted squash, which will naturally separate into strands.
How is the final dish assembled?
Gently fold the scraped spaghetti squash strands into the finished tomato sauce and toss to combine evenly.
What herbs are used in the sauce and for garnish?
Fresh basil leaves are simmered in the sauce, and fresh chopped parsley is used as a final garnish.
Is this recipe suitable for a vegan diet?
The base recipe is vegan-friendly; however, you must omit the parmesan cheese garnish to keep it strictly vegan.
Is this dish gluten-free?
Yes, this dish is naturally gluten-free as it uses vegetable strands instead of wheat-based pasta.
What provides the heat in the tomato sauce?
A pinch of red chili pepper flakes is added to the sauce to provide a subtle spicy note.
What type of salt is recommended for seasoning?
The recipe suggests using kosher salt to season the tomatoes and the final dish to taste.
How much olive oil is needed in total?
A total of 4 tablespoons of olive oil are used, divided between the roasting process and the sautéing process.
What is the recommended garnish for this meal?
The dish is best served garnished with 1 cup of grated parmesan cheese and 1/4 cup of fresh chopped parsley.
Can I adjust the seasoning at the end?
Yes, once the squash and sauce are combined, you should season to taste with additional salt or pepper as needed.
How many Roma tomatoes should I buy?
You will need approximately 2 lbs of Roma tomatoes for this recipe.
Does the recipe use fresh or dried basil?
The recipe specifically calls for 1 cup of fresh basil leaves for the best aromatic flavor.
What is the texture of the roasted tomatoes in the sauce?
The tomatoes become caramelized during roasting, which adds a rich and tangy depth to the simmered sauce.
How many servings does this recipe provide?
While the exact serving count isn't specified, it uses one large spaghetti squash and two pounds of tomatoes, making it suitable for a family dinner.
Is spaghetti squash high in calories?
No, spaghetti squash is a low-calorie alternative to traditional pasta, making this a healthy and light meal option.
What is the best way to handle the squash after roasting?
Wait until it is cool enough to handle, then use a fork to scrape the interior into a separate bowl before mixing with sauce.
Can I skip the white wine?
While the wine adds depth, you can omit it if preferred, though the flavor profile of the sauce will be slightly different.
Should the garlic be minced or sliced?
The recipe specifies that the 10 garlic cloves should be peeled and sliced.
How should the dish be served?
The dish should be served warm, immediately after the squash strands have been tossed with the hot tomato sauce.