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
Makes: 4 side servings or 2 healthy mains
2 ounce tin of anchovy filets in oil
large garlic cloves
28 ounce can of good Roma tomatoes (I like San Marzano)
small to medium spaghetti squash
finely shredded Parmesan, divided
- 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.
- 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.
- 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.
- Cut the spaghetti squash in half. Scrape out the seeds with a spoon. Pour 1 1/2 cups of water into a 9×13 inch baking dish and set the squash, flesh side down, into the pan.
- Just before the squash is done, re-heat the tomato sauce.
- 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!