Spaghetti Squash with Tomatoes, Garlic, Anchovies and Cheese

By • March 24, 2015 5 Comments

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Author Notes: I love pasta but the carbs don't love me, so I turn to alternatives to get my fix. Spaghetti squash can be bland on its own, but combined with a few punches, can be a real treat!inpatskitchen

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Makes 4 side servings or 2 healthy mains

  • One 2 ounce tin of anchovy filets in oil
  • 5 large garlic cloves
  • One 28 ounce can of good Roma tomatoes (I like San Marzano)
  • One small to medium spaghetti squash
  • Water
  • One cup finely shredded Parmesan, divided
  1. Drain the oil from the tin of anchovies into a large sauté pan. Mince anywhere from 5 anchovy filets to the whole tin if you really like anchovy flavor. Slice the garlic thinly.
  2. Warm the oil over low heat and add the minced anchovies. Sauté until they begin to disintegrate. Add the sliced garlic and continue to sauté until the garlic becomes fragrant.
  3. Crush the tomatoes with your clean hands and add them along with the juice to the pan. Bring up to a simmer and then gently simmer for 20 to 30 minutes, stirring occasionally. If you've simmered on too high a heat, you can certainly add a little water to thin the sauce a bit. Set the sauce aside.
  4. Cut the spaghetti squash in half. Scrape out the seeds with a spoon. Pour 1 1/2 cups of water into a 9x13 inch baking dish and set the squash, flesh side down, into the pan.
  5. Just before the squash is done, re-heat the tomato sauce.
  6. Bake the squash in a 375F oven for 25 to 35 minutes or until tender. Out of the oven, when cool enough to handle, scrape out the flesh of the squash with a fork into a serving bowl. Toss with 3/4 cup of the Parmesan and stir in the sauce. Top with the remaining Parmesan and serve nice and warm!

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