Ingredients

The following ingredients have 5 Servings
  • 3-1/2 to 4 lb spaghetti squash
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1/4 cup onion (chopped)
  • 1-1/2 cups diced tomatoes
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh rosemary (chopped)

Instruction

  • Preheat the oven to 375°F.
  • Cut the spaghetti squash in half lengthwise, scoop out the seeds and sprinkle with salt. Place the squash, cut side down in a 13 x 9-inch baking dish and add about 1/4 inch of water.
  • Tent with foil and bake until the squash is tender when pierced with a sharp knife, about 45 to 50 minutes.
  • While the squash is baking, heat the butter in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent.
  • Add the tomatoes, wine and rosemary and season to taste with salt and pepper.
  • Once the squash is tender, use a fork to rake the strands of flesh out of the skin and into a bowl.
  • Add the olive oil, toss and season lightly with salt and pepper.
  • Add the tomato-rosemary sauce, toss to combine and transfer to a serving dish. Garnish with a sprig of rosemary.