Tuesday, January 30, 2007
Rustic Mediterranean Calamari Sauce over Spaghetti Squash
I have never made spaghetti squash, frankly, out of defiance. It is not spaghetti, it is not starchy and comforting and the freakishly healthy need to stop telling me that it is.
But I finally caved in and made it - understanding it for what it is - strings of slightly crunchy squash. Not spaghetti, but delicious and the perfect bed for a spicy, fresh Mediterranean sauce with calamari.
Rustic Mediterranean Calamari Sauce over Spaghetti Squash:
(serves 2 as an entree, 4 as a side)
1 large spaghetti squash
44 oz can whole peeled tomatoes and sauce
1 large yellow onion, chopped
4 garlic cloves, minced
Crushed red pepper flakes
1/4 c fresh minced basil leaves
1 tbs fresh rosemary, chopped
1 tbs fresh oregano, chopped
8 oz calamari rings, thawed if frozen
Salt and pepper to taste
Microwave or bake spaghetti squash for a few minutes to soften skin, cut in half lengthwise, scoop out seeds. Bake at 350, cut side down, in a sheet pan or dish for 45 minutes, or until soft. Let cool slightly and then shred with a fork into strings.
Meanwhile, saute onion and garlic in olive oil until slightly softened. Add tomatoes and red pepper flakes, simmer. Add herbs, salt and pepper to taste and bring back to a simmer. Remove from heat, stir in calamari rings, stir gently just until cooked, about 1 minute.
Serve over strings of spaghetti squash. Garnish with parsley.