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
Olive oil
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.


Kristen said...

You have here something to be thankful for. This is a meal that I would love to make, but I know my kids would revolt!
Looks fantastic!

Patricia Scarpin said...

This is totally new to me, Kirsten - I've never heard of spaghetti squash before.

My hubby would love this calamari sauce, but I don't think he would go for the spaghetti... :S

Kirsten said...

Thanks Kristen - one nice thing about living alone - I can cook for me. My boyfriend probably wouldn't be thrilled with it either. :)

Patricia, I read that spaghetti squash is a winter sqaush, sometimes called calabash or vegetable spaghetti. I'm not sure if it is just cultivated in the US?

I think the calamari sauce could work with a lot of other things. I was thinking with a grilled piece of halibut or white fish?

Patricia Scarpin said...

I'll make him some real spaghetti with this wonderful sauce you posted and he'll eat it like a madman. :D

Linda said...

im looking forward to trying this. thanks for posting!

Chris said...

This one sounds *awesome*.
I'm glad I found your blog!

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