On the last week of summer I picked all my remaining tomatoes from our garden; a combination of heirlooms, cherry tomatoes and plum tomatoes and roasted them with garlic, onion and carrots from the farmers market. I figured I would make a soup out of them. I pureed the mixture with my favorite kitchen gadget and froze the mixture in an air tight container. Then, I saw a spaghetti squash at my local market which got me thinking about this casserole, which kicked the soup idea’s ass.
I love squashes and spend a lot of time in the fall and winter making soups, pasta dishes, pizzas, and various side dishes out of this vegetable.
Baked Spaghetti Squash in a roasted tomatoes and carrots sauce
- Spaghetti Squash (small size)
- 3-5 carrots washed and chopped
- 5-9 tomatoes
- 4 cloves of garlic
- one large onion
- olive oil
- S & P
- fresh basil
- Fresh grated parmesan (optional)
Pre-heat oven to 375 cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake for 20-30 minutes or until it is easily pierced with a fork. Wash and chop tomatoes, carrots, onion and garlic tossed in olive oil and S & P and bake for 30 mins at 350 degrees, when roasted set aside and allow to cool down in large bowl. When veggies are cool puree them with a blender or immersion hand-held blender.
When squash is cool enough to handle, scoop out insides, separating the strands with a fork and into your bowl of pureed veggies. Toss and place in baking dish and bake for 25 minutes at 350. Top with chopped basil and fresh parmesan.
Optional to add to this casserole dish:
- Ground turkey, beef
- Mushrooms, etc…