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.
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.