dinner
squash
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Ingredients

  • 2 large spaghetti squash
  • 4 tablespoons butter
  • 1 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
  • 1 cup chicken stock or water
  • A generous pinch of saffron, about 24 threads
  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 medium onion, very finely chopped
  • 1 carrot, peeled and finely chopped or grated
  • 3-4 cloves garlic, finely chopped or grated
  • 1 red hot cherry or Fresno chili pepper, sliced with seeds for extra-spicy sauce or seeded and finely chopped for milder heat level
  • 1 28- to 32-ounce can San Marzano tomatoes
  • 1 teaspoon dried oregano, 1/3 palmful
  • A handful of flat-leaf parsley, chopped
  • A handful of basil leaves, torn

Yield

Serves: 4

Preparation

Heat oven to 425F.

Split squash lengthwise and place cut-side down on a baking sheet. Roast 45 minutes-1 hour, until the squash flesh is very tender.

Meanwhile, heat stock or water in a small pot with the saffron threads to bloom the saffron and infuse the liquid with flavor.

While squash roasts, heat EVOO, a couple of turns of the pan, in a pan over medium heat. Add onions, carrot, garlic and chili pepper, and season with salt and pepper. Cook 8-10 minutes then add saffron stock and tomatoes to the pan. Crush tomatoes with a potato masher or spoon. Add oregano, parsley and basil, and simmer to thicken, 20-30 minutes over medium-low heat.

When the squash is done, melt butter in small pot. Flip squash over and shred the squash into spaghetti-like strands with a fork, leaving the flesh in the squash shells. Dress evenly with melted butter, cheese, salt and pepper.

Top each half-squash with sauce and more cheese, and serve.