spaghetti squash with pomodoro sauce

I think it's probably safe to say that when most people - myself included - think of fall squash, butternut and acorn are likely the first varieties that come to mind. But, my friends, it would be a tragedy to not consider further and spend some time exploring the wonder that is spaghetti squash. Whether you're one who is hoping to sample another of this season's fresh goodies...or are simply looking to cut back a little on the refined grains in your diet...spaghetti squash is a delightful option.

As is, this recipe has been a fall go-to for me for a few years now. This time around, though, I decided to make a little addition to the sauce in the form of sliced mushrooms. Conclusion? You can't go wrong with either version. And, as a bonus, that little dash of red pepper flakes offers the perfect little kick to combat those quickly dropping temperatures from the inside out. Brrr y'all!

Spaghetti Squash with Pomodoro Sauce
Yield: 4 servings

1 spaghetti squash (about 1 1/2 pounds)
extra virgin olive oil
1 small onion, finely chopped
1 cup white button mushrooms, sliced (optional)
2 garlic cloves, peeled and minced
3 tablespoons tomato paste
1 tablespoon dry white wine
1 28-ounce can whole or diced tomatoes in their juice
2 teaspoons dried Italian seasonings
1/2 teaspoon red pepper flakes
fresh basil or parsley

Preheat the oven to 375°F.

Halve the squash lengthwise and scoop out the seeds. Cover a baking sheet with aluminum foil and lightly coat the oil with olive oil. Position the squash halves, flesh side down, on the sheet. Bake for 35-40 minutes or until you can easily pierce the shell with a fork.

While the squash bakes, heat 2 tablespoons oil over medium heat in a large sauce pan. Add the onion and mushrooms and saute until lightly browned, about 5 minutes. Add the garlic and saute an additional minutes, stirring often to ensure the garlic doesn't burn. Add the tomato paste and stir to coat, about 30 seconds. Carefully add the wine, working quickly to scrape the bottom of the pan free of residue. Add the tomatoes, seasonings, and red pepper flakes, stirring to mix. Cover and simmer over medium-low heat for 30 minutes. 

Remove the squash from the oven. Scrape crosswise to remove the strands from the shell. Plate and pour sauce over the squash. Garnish with fresh herbs.

Adapted from Epicurious