Spaghetti squash with fresh tomato sauce ?
I love spaghetti squash because it’s so versatile and makes a great base for so many sauces. Since it’s summer and fresh tomatoes are in season I decided to take advantage!
1/2 large roasted spaghetti squash
2 Roma tomatoes chopped (~1.5C)
1/2C leeks chopped
1 white onion chopped
2 cloves garlic minced
1/2C black olives
1 tblspn olive oil
1/2 tsp salt (& more to taste)
1/2 tsp oregano
1/4 tsp black pepper
Optional: Friulano cheese to top
Roast spaghetti squash halved flesh facing down in oven at 400 for 30 min (or until easily pierced with fork). Remove from oven and let cool.
While spaghetti squash is roasting, heat olive oil in pan and add garlic until golden. Add onion to pan and sautéed until transparent. Add leeks and sautéed for 2-3 min. Add tomatoes, salt, pepper, oregano and sautéed until tomatoes reduce and liquid simmers. Add olives and let simmer for few minutes in pan.
Use fork and peel out flesh from spaghetti squash (it should be stringy like spaghetti). Add flesh to pan and mix all ingredients together.
Top with Friulano cheese (or cheese of choice)
Serve hot and enjoy!