Spaghetti squash with red wine tomato sauce

Spaghetti squash with red wine tomato sauce

As usual, time seems to be going by really fast - how is it already the 17th of January?! I had been meaning to publish this post a little earlier this year, but things got a little crazy around here. We've been gearing up for our big trip to New Zealand and we've been busy planning, packing, organising the flat, catching up with friends and wrapping things up at work. I can't believe we're already leaving tomorrow - I can't wait! I'm planning on writing up a couple posts while over there, but for the most part it'll be a little bit quieter than usual around here over the next 3 or so weeks. I'll be posting travel pics (and hopefully some foodie ones too!) over on Instagram, so check me out over there if you want to follow along!

Spaghetti squash with red wine tomato sauce | Beloved Kitchen
Spaghetti squash with red wine tomato sauce | Beloved Kitchen
Spaghetti squash with red wine tomato sauce | Beloved Kitchen
Spaghetti squash with red wine tomato sauce | Beloved Kitchen

Now, onto today's recipe. This spaghetti squash with red wine tomato sauce has been one of my favourites lately. I know a lot of you are keeping up with New Year's resolutions and sticking to healthier habits in 2018 - if you've never tried spaghetti squash and you're looking for something a little lighter than traditional pasta (or if you're looking for a new gluten free alternative), this one's for you! It cooks in no time, it's light and it's super tasty. The sauce also comes together really quickly, and since I'm not doing dry January I like to spike mine with quite a bit of red wine. If you are taking part in dry January, fear not! You can simply sub out the red wine for some veggie stock.

Spaghetti squash with red wine tomato sauce | Beloved Kitchen
Spaghetti squash with red wine tomato sauce | Beloved Kitchen
Spaghetti squash with red wine tomato sauce | Beloved Kitchen

-xo KA

Spaghetti squash with red wine tomato sauce

Spaghetti squash is a great alternative to regular spaghetti. Be careful not to overcook it in the oven, otherwise it can get a little bit watery (roasting with the cut-side up helps with this). The recipe for the sauce calls for red wine, but if you prefer an alcohol-free version simply swap it out with some vegetable stock.

Ingredients:

  • 2 medium spaghetti squashes
  • 1 tbsp olive oil
  • 1 tbsp rosemary
  • Maldon sea salt flakes and freshly ground pepper
    Β 
  • 1 small onion, small dice
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 1 400g tin chopped tomatoes
  • 1/2 cup | 115 mL red wine
  • 1 tsp dried oregano
  • 1 tsp maple syrup
  • Maldon sea salt flakes and freshly ground pepper
  • Hemp seeds, to serve (optional)

Method:

Preheat oven to 175 degrees C | 350 degrees F. Cut the spaghetti squashes length-wise and remove seeds. Rub with olive oil, rosemary, salt and pepper and place on a baking sheet cut-side up. Roast in oven for 30 minutes, until the flesh breaks apart easily with a fork. Using a fork, scrape out the spaghetti squash and place in a serving dish or onto individual plates to serve.

While the squash is cooking, make the sauce. In a small saucepan cook the onions and garlic in the olive oil on medium heat until transluscent, about 5-8 minutes. Add the tomatoes, red wine, oregano, maple syrup and season with salt and pepper. Simmer for about 20 minutes, until it thickens a bit.

Spoon a generous amount of sauce over the cooked spaghetti squash, and top with hemp seeds to serve.

Serves 4.

Kefir acai smoothie

Kefir acai smoothie

December favourites {and happy New Year!}

December favourites {and happy New Year!}