It’s Meatless Monday and what better way to start your week than with a fabulous dinner. This meal is the perfect in every way. Let it be the BEST part of your day!
2 large spaghetti squash
4 tablespoons butter
1 cup grated Parmigiano-Reggiano cheese
1 cup chicken stock or water
A generous pinch of saffron, about 24 threads
2 tablespoons Olive Oil
1 medium onion, very finely chopped
1 carrot, peeled and finely chopped or grated
3 cloves garlic, finely chopped or grated
1 red-hot cherry peppers, sliced with seeds for extra-spicy sauce or seeded and finely chopped for milder heat level
1 28 ounce can crushed tomatoes
1 teaspoon dried oregano
A handful of flat-leaf parsley, chopped
A handful of basil leaves, torn
Yields: Serves 4
Heat oven to 425°F.
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 olive oil in a pan over medium heat. Add onions, carrot, garlic and hot pepper, and season with salt and pepper. Cook 8-10 minutes then add saffron stock and tomatoes to the pan. 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.
Serve with a simple salad and some crusty bread.