Spaghetti Squash Marinara Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ea Large spaghetti squash (9 lbs), halved lengthwise, seeded
32 ea Roma tomatoes, cleaned, cored, scored
2 TBS Olive Oil
16 oz Spanish onions, diced
6 oz Carrots, peeled, finely diced
6 ea Garlic gloves, crushed
5 TBS Fresh basil, chiffonade
2 tsp Ground Black Pepper
2 ea Bay leaves
2 tsp Kosher Salt
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Directions: |
Directions:"1. Prepare the spaghetti squash by cutting in half, lengthwise. Place on a sheet pan lined with parchment paper, cut side down and bake in 350 degree oven until tender (or steam until tender) 20 - 25 minutes. Let cool slightly and with a fork, scrape out spagetti squash and hold hot at 145 degrees for service.
2. In a large sauce pan combine onion, garlic, carrot, salt and pepper. Saute over medium/low heat, stirring occasionally until onions are transparent.
3. Bring a medium pot of water to a boil and fill a large bowl with ice and water. Clean and score tomatoes (small x’s on the top of the tomatoes). Using tongs, place tomatoes a few at a time in boiling water for 45 seconds, then immediately transfer to the ice bath. Peel tomatoes, set 16 aside. Cut remaining tomatoes in half and remove seeds along with excess water. Crush with your hands and add to sauce pan along with the bay leaf.
4. Cook the marinara until tomatoes are almost dissolved, stirring occasionally. Add basil and cook an additional few minutes. Remove bay leaves and use an immersion blender, a food processor or a regular blender to make the sauce a hearty consistency. Crush the remaining peeled tomatoes and add to sauce, removing seeds/excess water to retain a consistency you prefer.
5. Allow to simmer over low heat for an additional 5-10 minutes. To serve, sprinkle top of spaghetti squash and marinara with basil chiffonade." |
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Number Of
Servings: |
Number Of
Servings:24 |
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