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Spicy Roasted Tomato Marinara with Spaghetti Squash (Rachael Ray) Recipe

Spicy Roasted Tomato Marinara with Spaghetti Squash (Rachael Ray) Recipe

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Spicy Roasted Tomato Marinara with Spaghetti Squash (Rachael Ray)

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Ingredients:

Serving

1 large rind trimmed from a hunk of parmigiano-reggiano cheese or a few small pieces rind perhaps saved-up
herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots , sliced on angle
peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
24 ripe organic vine tomatoes or large plum tomatoes
several cloves garlic, crushed
extra-virgin olive oil , for liberal drizzling
3 tbsp extra-virgin olive oil , plus some for drizzling
5 to 6 flat anchovy filets
1 sweet onion, thinly sliced or chopped
1 fresno or holland chile, sliced or chopped
3 to 4 cloves garlic, sliced or chopped
a couple small sprigs fresh marjoram or oregano, finely chopped
2 tbsp tomato paste
1/2 cup dry red or white wine
a handful fresh flat-leaf parsley, finely chopped
a few fresh basil leaves , torn
2 medium spaghetti squash
salt and freshly ground black pepper
parmigiano-reggiano cheese, shredded , for serving

Directions:

For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.;
For the tomatoes: Heat the oven to 500 degrees F.
Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.
On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each boat on a platter and eat the squash and sauce right from the skin of the squash.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	287.27 Kcal (1203 kJ)
Calories from fat	126.68 Kcal
		% Daily Value*
Total Fat	14.08g	22%
Cholesterol	7.76mg	3%
Sodium	473.84mg	20%
Potassium	673.73mg	14%
Total Carbs	28.73g	10%
Sugars	14.36g	57%
Dietary Fiber	3.7g	15%
Protein	9.76g	20%
Vitamin C	11.6mg	19%
Vitamin A	0.3mg	10%
Iron	0.3mg	2%
Calcium	348.3mg	35%

Amount Per 100 g
Calories	8.65 Kcal (36 kJ)
Calories from fat	3.81 Kcal
		% Daily Value*
Total Fat	0.42g	22%
Cholesterol	0.23mg	3%
Sodium	14.26mg	20%
Potassium	20.28mg	14%
Total Carbs	0.86g	10%
Sugars	0.43g	57%
Dietary Fiber	0.11g	15%
Protein	0.29g	20%
Vitamin C	0.3mg	19%
Calcium	10.5mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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