Wegmans Spaghetti Squash with Pomodoro Sauce

Uploaded by wegmansfoodmarkets on 23.08.2011

Today I'm making spaghetti squash
with pomodoro sauce. Now at first glance,
all the varieties of winter squash here look pretty much similar
on the outside, but there's one big difference
with this one, spaghetti squash. When you cook it,
it's not soft and light and fluffy, it doesn't mash up like
regular winter squash, it actually separates
into these spaghetti-like strands. So you can use it as a nice
light low carb alternative to regular spaghetti.
This pomodoro sauce is made with San Marzano tomatoes.
It's actually what's called a DOP,
and really what that means is this particular variety
of tomato is grown in a specific region in Italy.
In this case it happens to be at the base of Mount Vesuvius.
Really what it is, is a very ripe,
very sweet tomato variety. They're already peeled
and all you can find in this can is just tomato
and basil. Okay, this recipe calls
for one spaghetti squash cut in half lengthwise
like this one. You can do it yourself
or you can even buy it already cut in half
for you. I've removed the seeds
from the cavity, so now we just have
to cook it in the microwave. We're going to place
the squash skin-side up, so the cut part down
on a microwave-safe plate. Cover that with Saran wrap
and it goes in the microwave on a high setting
for about eight to ten minutes until it's tender.
Okay, the squash has been cooked,
but I let it rest for about ten minutes
out of the microwave because I really wanted to cool it,
so that I could handle it now.
Okay, now that this is cool enough to handle,
we're gonna bring this over here to our bowl
and then just to remove the strands,
the spaghetti-like strands, just as the name calls for.
As you can see why it's called spaghetti squash.
Just take a fork like that and run it down
the entire length of the squash
until all of the squash has been removed.
It takes very little time to do this.
Okay, lets move on by making the sauce.
So we're gonna add about a tablespoon
of olive oil to our skillet. This is on medium low
and we're adding to that one small onion,
cut into a small dice and about an eighth
of a teaspoon of red chili pepper flakes.
You can always adjust that to your liking
if you like it a little bit hotter.
And we're gonna cook that on medium low
about five minutes until the onion is translucent,
but not browned. Okay, that looks
translucent to me. Now we're adding
a clove of garlic that has been minced
finely to the skillet. We don't add that
with the onion because you want to
have that flavor of garlic a little bit more
in there. So that dissipates
the more it cooks, so we're gonna leave
that in here only for about
two minutes. Okay, the next step,
we're adding a half can of San Marzano tomatoes
crushed. And the way I do this is I simply
crush them with my hands. They're so tender
and so ripe that that's very easy
to do. We've got one small sprig
of fresh rosemary in there and then season this
with some salt and pepper. And we're gonna let this
simmer on low for about ten minutes.
Okay, as you can see, this sauce hasn't been cooking
for that long so it still has a nice fresh appearance,
and flavor to it, you'll see.
So the next step we really want to do
is remove the rosemary because we want it
to be infused a little bit with the flavor of rosemary,
but not too prominent. And we're adding
into the skillet, the spaghetti squash
that's already been removed from the shell.
Okay, this has to heat through just long enough
so that it's hot and coated with the tomato sauce.
All right, let's add a little bit to our bowl.
This looks wonderful. And for a finishing touch,
we're adding a little bit of grated Pecorino Romano cheese.
It's got a little bit of tang to it.
Give it a nice kick of flavor.
And finally, a little bit of fresh
thinly sliced basil on the very top to
really complement those flavors. So that's it.
Spaghetti squash with pomodoro sauce.