Spaghetti squash with spicy tomato marinara sauce

Votes: 3

Time: 2 hours 25 minutes
Complexity: average
Servings: 4

Follow Rachael Ray's lead and add chili peppers to tomato sauce for a uniquely spicy kick. She roasts spaghetti squash in its skin, then tops it with the sauce for a stunning presentation.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Herb and Parmesan Broth:

1 large rind of mature Parmesan cheese or several small rinds of other cheese
A bunch of herbs with a few sprigs of thyme, rosemary and parsley
1 onion, cut into 4 pieces
2 stalks celery, sliced at an angle
2 carrots, sliced at an angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken broth
12 tbsp (about 3 l) water

Fried tomatoes:

24 ripe wine tomatoes or large ones plum tomatoes
Several crushed cloves of garlic
Extra virgin olive oil for sprinkling

Marinara sauce:

3 tablespoons olive oil, plus extra for greasing
5 or 6 flat anchovy fillets
1 sweet onion, finely chopped or thinly sliced
1 chopped chili pepper
3 or 4 crushed garlic cloves
A finely chopped handful of leaves from a couple of small sprigs of marjoram or oregano
2 tbsp tomato paste
0.5 cups of dry white or red wine
A handful of chopped fresh parsley
A few torn fresh basil leaves
2 medium spaghetti squash
Salt or freshly ground black pepper
Grated Parmesan cheese for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

To prepare the broth: Pour water into a saucepan, add the Parmesan rind, herb bunch, onion, celery, carrot, lemon zest, bay leaves, and chicken broth. Bring to a boil, then reduce heat. Let the broth simmer for 1 hour, then remove the cheese rind, bay leaf, and vegetables with a slotted spoon or strain the broth through a sieve.
For baking tomatoes: Preheat oven to 260°C.

Place the tomatoes in a single layer on a baking sheet. Insert the garlic among the tomatoes, drizzle them with olive oil, coating them completely, and season with salt and pepper. Roast the tomatoes until they begin to burst and the skins begin to peel off, about 30 minutes. Cool the tomatoes until they are warm enough to handle and peel. Transfer them to a bowl.
To make the marinara sauce: Heat the olive oil in a medium saucepan over medium heat. Add the anchovies and stir until they begin to melt in the oil. Add the chopped onion, chili, garlic, and marjoram and cook until the onion softens, 10-15 minutes, or until the mixture is tender. Add the tomato paste and stir for 1 minute, then pour in the wine and stir for another minute. Pour in the prepared broth, add the roasted tomatoes, parsley, and basil, and simmer over medium heat for another 10-15 minutes to allow the flavors to meld. Chill and refrigerate the sauce until serving.
The evening before serving, preheat the oven to 230°C (450°F) and line a baking sheet with foil. Cut the pumpkin in half and remove the seeds. Season with salt and pepper and place it cut-side down on a baking sheet or baking trays. Bake for 45-60 minutes, until tender.

After 30 minutes, heat the sauce over medium heat until it comes to a boil, then reduce the heat to low and keep warm. Flip the roasted squash over and, using a fork, mash the flesh of each half, making it resemble a plate of spaghetti. Drizzle the hot squash with a little olive oil and season with a little more seasoning. Add a generous dollop of marinara sauce and top with grated cheese. Serve each squash boat on a plate and eat it straight from the skin.

Categories:

recipe / Dinner / Main courses / Vegetables and mushrooms / Pumpkin dishes / Pumpkin main courses / Pumpkin side dishes / Rachael Ray / A week in one day

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