<< Back

Spaghetti Squash au Claire

Preheat oven to 400 degrees. Pierce large spagetti squash with fork to let steam escape. Bake for 1 to 1 1/4 hours until just tender to touch. When still warm but cool enough to handle, halve squash, remove seeds and fibers and using a fork, scrape out long strands of the flesh. Sauté 1 onion and 6 minced garlic cloves in 3 tbs. olive oil. Add 1/2 c. red wine and 2 chopped tomatoes. Add squash flesh and heat through. Serve with butter and grated cheese.
This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato,
Search recipes