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Spaghetti Squash with Roasted Tomato Moroccan Sauce

This recipe not only tastes great, but will make your home smell wonderful!
Spaghetti Squash with Roasted Tomato Moroccan Sauce
 
This recipe not only tastes great, but will make your home smell wonderful!
Author:
Ingredients
Garnish
  • Fresh Cilantro
Instructions
  1. Preheat oven to 400ºF.
Squash:
  1. Cut squash in half lengthwise. Scoop all seeds out.
  2. Drizzle olive oil and sprinkle with salt and pepper. Place on a cookie sheet face up.
  3. Cook on middle rack of oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
  4. Let cool. Use a fork to scoop and separate squash strands, set aside
Tomato Sauce:
  1. Cut tomatoes in half lengthwise and put in a roasting pan. Add the Spanish onion slices and garlic. Sprinkle generously with salt and pepper and add olive oil. Toss tomatoes, onions and garlic until coated with oil.
  2. Add a bit of water or stock in the bottom of the pan so the tomatoes don't stick.
  3. Cook for 40-45 minutes or until tomatoes are nicely roasted. Remove from oven.
  4. Add Moroccan Tagine Sauce to the tomatoes and purée with immersion blender.
  5. In a frying pan, add 1 tbsp olive oil. Add chopped onion and sautée until translucent. Add spaghetti squash, salt and pepper and tomato sauce and cook until all heated through.
TO SERVE
  1. Serve with grilled portabello mushrooms and zucchini and garnish with fresh cilantro.

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