Spaghetti Squash with Spicy Saffron Marinara and Cheese

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!

Enjoy and Happy Cooking,                                                                                  




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.



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