Just because your trying to skip gluten, grains or just want a more nutritionally dense meal doesn’t mean you can’t enjoy Italian flavours. Spaghetti squash is an amazing vegetable that when roasted has an amazing stringy texture that can lend itself as a pasta substitute. I love big bold pasta sauces with wine. This sauce doesn’t take long to prepare and will go perfectly with any other pasta or substitute.
Spaghetti Squash with a Sun Dried Tomato, Olive, Red Wine Sauce
(vegan, gluten free, soy free, nut free)
1 Spaghetti Squash (90g -100g)
sea salt to taste
black pepper to taste
1 small brown onion, diced
2 garlic, cloves diced
1 red chilli, diced
6 sun dried tomatoes, chopped
1 can good quality tomato pulp (I used Mutti)
1/2 can filtered water
sea salt and black pepper to taste
pinch raw sugar
2 tablespoons red wine (I used Lambrusco)
8-10 black olives
8 basil leaves, chopped
1. Preheat the oven to 190 degrees.
2. Cut off the stem of the squash, then cut it in half. Scoop out the seeds and remove some of the guts. Sprinkle some sea salt and black pepper and roast for 30-40 minutes or until cooked.
3. Heat a pan with a tablespoon or two of olive oil and add onion, garlic and chilli. Saute for a few minutes until the onion starts to brown.
4. Then add sun dried tomato and saute for another couple of minutes. If you like add some of the oil from the sun dried tomatoes or olive oil.
5. Add the tomato pulp, water, sea salt, black pepper, raw sugar. Bring to a light boil, then leave to simmer.
6. Add the red wine and black olives. Leave to cook for 20 minutes or until the spaghetti squash is cooked. Add more sea salt and pepper if you need to the sauce.
7. Once the spaghetti squash is cool enough to handle, run a fork through the flesh to produce small strains of spaghetti.
8. Before serving, add the basil leaves to the sauce and stir it through to them let it wilt.
9. Top the Spaghetti Squash flesh with the sauce.