So you've had pasta with tomato sauce -- what about squash with tomato sauce? Crossroads Kitchen in West Hollywood shows us how to make this gluten-free alternative to pasta using seasonal squash and walnuts.
Spaghetti Squash with Tomato Sauce and Shaved Walnuts
Serves 4 - 6
1 large spaghetti squash (approximately 1- 2 pounds) cut in half lengthwise and seeds removed
16 ounces of your favorite marinara sauce
1/2 cup of whole, toasted walnuts, thinly sliced (a mandoline or truffle shaver works great for this)
6 Tbs. butter or butter substitute, divided in 1/2
1/8 tsp. fresh grated nutmeg
1 tsp. fresh minced garlic
1 tsp. fresh minced shallots
1/2 cup a good cooking dry sherry
1 Tbs. fresh minced parsley
salt & pepper to taste
Roast the spaghetti squash in an oven preheated to 350˚F with the flesh side placed down on a roasting pan with 1 cup of water poured into the pan. Roast for 35-40 minutes or until squash is tender and easily pierced by a fork.
Remove squash from oven and cool to room temperature.
When cool, scoop out the flesh of the squash from side to side and gently pull the fibers apart and place in a bowl.
In a large sauté pan over medium-high heat, add 1/2 the Earth Balance, garlic, shallots and nutmeg and sauté until butter starts to brown -- but DO NOT BURN the garlic or shallots!
Add the sherry and let the alcohol burn off for about a minute and a half, then add your favorite marinara. Season with salt and pepper. This is your sauce.
In another sauté pan, add the remaining Earth Balance and melt over medium-high heat.
Add the spaghetti squash flesh and sauté for 3-4 minutes until heated through. Season with salt & pepper to taste.
With a large spoon, spread out the tomato sauce in the center of a large plate or bowl in a nice pool.
Using a pair of tongs, nicely mound the spaghetti squash on top of the sauce, like a pile of noodles.
Top squash with a dollop of sauce, sprinkle with fresh parsley and shaved walnuts.
Serve immediately and enjoy!
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