A basic pasta dish with a fresh tomato sauce, but here the squash stands in for the noodles. You want to use your widest pan for this as too much moisture-like you can get from crowding the squash-can render the squash soupy rather than into “pasta” like strands.
INGREDIENTS:
1 recipe Basic Spaghetti Squash (see recipe) 2-3 cloves garlic, peeled and cracked 2-3 medium tomatoes, cored and seeded and cut into ½-inch dice (1½ cups roughly) ¼ white or yellow onion, diced fine 3 tablespoons flat leaf parsley, chopped 1 tablespoon fresh oregano, chopped Salt and pepper to taste Olive oil as needed Parmesan if you wishMETHOD:
Heat your largest non-stick skillet over medium-high heat. When hot, film the pan generously with olive oil. When oil is hot, add the garlic cloves and cook, turning the garlic, until it is nicely golden and aromatic. Immediately pull the garlic from the oil and discard (this flavors the dish without leaving bits of garlic to burn or clumps of it in the squash to overwhelm a diner).
Add the onions and toss to coat. Sauté, stirring to prevent scorching the onions, until they are translucent.
Add the tomatoes and give a quick swirl of the pan to coat and spread the tomatoes. Add the squash to the pan and spread out. Toss to coat.
Season with salt and pepper, then add the herbs. Cook, tossing to combine, until everything is heated through. If the dish seems too dry while cooking, add a little olive oil-just a little at a time, and preferably with a sprayer-to prevent sticking-just enough to prevent sticking. Once everything is hot, the dish is ready to serve.
Grate cheese over the squash or pass it separately.
Chef’s Notes: You could use basil in lieu of the parsley and oregano if you wish. You could also use sage, adding it to the oil with the garlic and then removing it, maybe adding a little mince of it just before serving. You could use white wine while cooking the onions, just be sure to reduce by 90% so you do not end up with squash soup.
Serves: 4
Source: Chef Andrew E Cohen
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