Autumn is all about squash, and I personally love spaghetti squash. This dish is absolutely delicious, and captures all the yummy flavors of Italy. Best of all, it’s very low in calories.
If you want to play with the flavor profile, you can double the garlic and/or rosemary. Enjoy!!
1 large spaghetti squash, halved from stem end to blossom end and seeded
1 T. extra virgin olive oil
1 small onion, finely chopped
1/4 t. crushed red pepper
1 large garlic clove, diced
1 sprig fresh rosemary
1 1/2 c. (or 1 14 oz. can) San Marzano crushed tomatoes with juices
Salt and pepper to taste
3 t. grated pecorino romano cheese, divided
12 medium basil leaves, thinly sliced
Pre-heat oven to 400 degrees. Place squash, skin side down, on greased baking sheet or pan. Bake, checking occasionally for doneness, approximately 20-30 minutes, or until tender. Remove from oven and let rest, 10-15 minutes, or until cool enough to handle.
Run tines of fork lengthwise over surface of squash to loosen spaghetti-like strands; scoop out strands.
Heat oil in skillet on medium heat; add onion and pepper flakes. Cook 5 minutes, stirring frequently, or until onion is translucent but not browned. Add garlic and continue to cook for another 2 minutes. Add rosemary and tomatoes; season with salt and pepper. Simmer on medium-low heat for 8 minutes. Remove and discard rosemary sprig.
Add spaghetti squash to sauce; toss quickly and gently to heat the squash through.
Top each serving with 1/2 T. pecorino cheese, and garnish with basil.