I’m excited about this recipe! It’s an Italian classic, pasta pomodoro, made without any pasta at all. It’s perfect for those with gluten intolerances or those just looking to eat a bit lighter.
Roasted spaghetti squash becomes the pasta in this dish, as its soft, buttery flesh cooks like thin strands of spaghetti. For a pomodoro sauce, I used our Koroneiki Olive Oil, a fruity, medium oil to compliment the olives in the recipe. While a traditional pomodoro sauce incorporates capers, olives, and sometimes anchovies for its salty-tangy base, I opted instead for our Kalamata Olive Tapenade—it’s an ultra-savory mix of lemon, garlic, and quality olives.
The fiery olive sauce gets tossed with spaghetti squash and, topped with fresh Parmesan cheese, becomes a delightful early autumn dinner.
¼ cup chopped fresh parsley, plus more for garnish
2 tablespoons Kalamata Olive Tapenade
¼ cup freshly grated Parmesan cheese, for serving
Preheat oven to 350°F. Place squash cut-side down on a deep baking dish. Fill bottom of dish with enough water to fill1/2-inch deep, about ½ to 1 cup water total. Place in oven and bake until squash is tender, 35 to 45 minutes total. Remove from oven and cool long enough to handle.
Meanwhile, prepare the sauce: heat oil in a medium pot over medium. Add onion, garlic, salt, and red pepper; cook until softened, about 5 minutes, stirring occasionally. Add tomatoes; bring to a boil over high heat. Lower to a gentle simmer and cook, covered, 20 minutes. Add parsley and tapenade; stir and cook 10 additional minutes, covered.
When squash is cool enough to handle, use a spoon to scoop out the seeds; discard. Use a fork to scrape the flesh out into a large bowl; allow the strands to slide out of the squash like spaghetti noodles. Discard outer squash skins.
To serve, toss squash “noodles” with sauce. Serve in large bowl and top with fresh parsley and cheese.