Spaghetti Squash with Tomatoes and Rosemary
Spaghetti squash is a nutritious alternative to conventional pasta, and very easy to prepare. For this side dish, we've topped it with a fragrant and buttery tomato-rosemary sauce to make a nice accompaniment for simply seasoned roast chicken or broiled fish.
- 3-1/2 to 4 lb spaghetti squash
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 1/4 cup onion, chopped
- 1-1/2 cups diced tomatoes
- 2 tablespoons dry white wine
- 1 tablespoon fresh rosemary, chopped
Preheat the oven to 375°F.
Cut the spaghetti squash in half lengthwise, scoop out the seeds and sprinkle with salt. Place the squash, cut side down in a 13 x 9-inch baking dish and add about 1/4 inch of water. Tent with foil and bake until the squash is tender when pierced with a sharp knife, about 45 to 50 minutes.
While the squash is baking, heat the butter in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent. Add the tomatoes, wine and rosemary and season to taste with salt and pepper.
Once the squash is tender, use a fork to rake the strands of flesh out of the skin and into a bowl. Add the olive oil, toss and season lightly with salt and pepper. Add the tomato-rosemary sauce, toss to combine and transfer to a serving dish. Garnish with a sprig of rosemary.
Makes 4 to 6 servings
The quantity of olive oil you need can vary slightly depending on the size of your squash. If once you've added the first 2 tablespoons you still feel it looks a little dry, add some more olive oil, 1 tablespoon at a time before combining with the tomato sauce.