Winter Red Sauce Over Spaghetti Squash Food

ROASTED SPAGHETTI SQUASH WITH RED PEPPER-TOMATO SAUCE

Steps:

• Place red bell peppers on a baking sheet and brush with 1 tablespoon of olive oil. Put in oven under broiler on low. Roast for about 10 - 15 minutes, turning occasionally, until peppers are charred all over. Remove from oven and place in a bowl covered with plastic wrap for at least 10 minutes. This will loosen the skins, making peeling the peppers a lot easier. Peel the peppers, remove seeds, and chop.
• Preheat oven to 400°F. Cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender, about 45-60 minutes.
• To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
• Meanwhile, in a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add onion and sauté until softened and slightly caramelized, about 5-7 minutes. Season with Kosher salt and a pinch of red pepper flakes. Add the garlic and cook for about 1 minute, stirring occasionally. Add in chopped roasted peppers, can of diced tomatoes, oregano, and basil. Season with Kosher salt and freshly ground black pepper. Simmer for about 10 minutes. Let cool a bit, then pour into a food processor or blender. Add a splash of sherry vinegar and purée until smooth. Taste and see if it needs more Kosher salt or sherry vinegar. Once you are happy with the sauce, return it to the pan, and keep warm over low heat until ready to serve.
• When ready to serve: place roasted spaghetti squash strands in bowls and top with Roasted Red Pepper - Tomato Sauce. Garnish with some fresh basil, which although optional, I highly recommend.

WINTER RED SAUCE OVER SPAGHETTI SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
• Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
• After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
• Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.

SPAGHETTI SQUASH WITH TOMATOES AND PARMESAN

Steps:

• Line a baking pan with foil and oil lightly with olive oil. Heat the oven to 375 F.
• Cut the spaghetti squash in half lengthwise and scoop out the seeds and any soft fibers.
• Arrange the squash, cut side down, on the foil-lined pan.
• Cover the pan tightly with foil and bake for 1 hour.
• After an hour, turn the squash over, cover once again with foil and bake for about 20 minutes longer, or until very tender.
• Scoop the squash out of its peel and toss in a large bowl with the butter, diced tomato, basil, garlic, Parmesan cheese, pepper, and salt.

ROASTED GARDEN VEGETABLES WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 425°F
• Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
• Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
• Place in hot oven and roast 20 minutes.
• Stir and roast 10 minutes longer.
• Scrub spaghetti squash well, halve vertically and remove seeds. Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable. You may need to cook in batches.
• Drain well and keep warm until the vegetables are done.
• Heat pasta sauce in a large pot to a simmer.
• When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
• Scrape the spaghetti squash with a fork onto 6 plates.
• Top with vegetables and sauce.
• Sprinkle each serving with 1 teaspoon parmesan cheese.