Spaghetti Squash
Ingredients:1 large spaghetti squash
4 Tbsp extra virgin olive oil
1 cup chopped tomatoes
1/4 cup dry white wine
2 cloves garlic, thinly sliced
4 basil leaves
1/4 cup grated parmigianno Reggiano
Salt and Pepper to taste
Preparation:Split the squash in half and remove seeds.
Place squash on a cookie sheet flesh side up and drizzle with 2 Tbsp. oil and salt and pepper.
Roast at 250 degrees until fork tender.
Once done, remove from oven and scrape out flesh into strands using a fork and set aside.
In a sauté pan over high heat, place the remaining olive oil and garlic.
Cook garlic until golden brown and add the tomatoes, deglaze with white wine and reduce.
Add the squash and stir.
Toss in basil and cheese and season with salt and pepper to taste.
Recipe Courtesy: Gio Osso,
Estate House
