Ingredients:

2 small or 1 large spaghetti squash, cooked, deseeded, and forked
4 T butter
4 garlic cloves, minced
1/3 cup onion, chopped
1 1/2 cups cherry tomatoes, sliced in half
1 roasted red bell peppers, chopped
1/4 t white pepper
1/8 t hot red pepper flakes
1/2 cup fresh basil, torn
2 T flat Italian parsley, chopped
1 cup Parmigiano-Reggiano

Optional: drizzle of olive oil and more hot red pepper flakes

Spoon Mage™ Note:

The directions below for cooking the squash is the oven method. You may prefer a different technique. Become a master of spaghetti squash here.

Directions:

Heat the oven to 375°F

Stab the squash ten times about 1/4 to 1/2 inch deep. Please be very careful and make sure your knife is very sharp so it goes into the squash and does not slip off and go into you.

Place the squash in a low sided baking pan or sheet and bake one hour. Remove from the oven and let set at least 15 minutes to cool so you can handle it.

While the squash cooks, mince the garlic and chop the onion. Measure seasonings. Rinse and halve the cherry tomatoes. Chop the roasted red bell pepper. Rinse and chop the parsley, rinse and tear the basil leaves in half. Shred the Parmigiano-Reggiano and place in a small bowl.

While the squash is sitting out of the oven, heat a pan over medium heat. When it is hot, add the butter. After it melts and starts to sizzle add the onion and sauté for about five minutes, until it has softened.

Add the garlic and sauté another two minutes.

Add the cherry tomatoes and roasted red bell pepper. Simmer two more minutes.

Add the white and hot red peppers and stir.

Slice the squash in half and remove the seeds and pulpy bits.

Drag a fork lengthwise to scrape the long strands from the squash, removing them to a bowl.

Tip the squash into to the saute pan and stir to coat with the buttery sauce. You may want to add a drizzle of olive oil now should the squash look a little dry – or let people add it at the table where it makes a nice fresh accent flavor.

Add the basil, parsley, and Parmigiano-Reggiano and toss the squash gently, using two spoons as if you were using a wok.

Serve with more Parmigiano-Reggiano, extra-virgin olive oil for drizzling, and hot red pepper flakes.

Perfect with a lovely Pinot Grigio or a glass of water with a squish of lemon.