Ingredients Jump to Instructions ↓

  1. 2 large spaghetti squash

  2. 4 tablespoon(s) butter

  3. 1 cup(s) grated Parmigiano-Reggiano cheese

  4. 1 cup(s) chicken stock

  5. 1 pinch(es) saffron, about 24 threads

  6. 2 tablespoon(s) EVOO - Extra Virgin Olive Oil

  7. 1 medium onion, very finely chopped

  8. 1 carrot, peeled and finely chopped or grated

  9. 4 cloves garlic, finely chopped or grated

  10. 1 red hot cherry or Fresno chili pepper, sliced with seeds for extra-spicy sauce or seeded and finely chopped for milder heat level

  11. 1 28- to 32-ounce can San Marzano tomatoes

  12. 1 tablespoon(s) dried oregano,

  13. 1/3 palmful

  14. 1 handful flat-leaf parsley, chopped

  15. 1 handful basil leaves, torn

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F

  2. Split squash lengthwise and place cut-side down on a baking sheet. Roast 45 minutes-1 hour, until the squash flesh is very tender.

  3. Meanwhile, heat stock or water in a small pot with the saffron threads to bloom the saffron and infuse the liquid with flavor.

  4. While squash roasts, heat EVOO, a couple of turns of the pan, in a pan over medium heat. Add onions, carrot, garlic and chili pepper, and season with salt and pepper. Cook 8-10 minutes then add saffron stock and tomatoes to the pan. Crush tomatoes with a potato masher or spoon. Add oregano, parsley and basil, and simmer to thicken, 20-30 minutes over medium-low heat.

  5. When the squash is done, melt butter in small pot. Flip squash over and shred the squash into spaghetti-like strands with a fork, leaving the flesh in the squash shells. Dress evenly with melted butter, cheese, salt and pepper.

  6. Top each half-squash with sauce and more cheese, and serve.


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