Spicy Spaghetti Squash with Cheese

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Spicy Spaghetti Squash with Cheese

 

1 spaghetti squash (about 1 1/2 pounds. If you can only find a large one, just

cook the whole thing and freeze half of it for a later use)

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 or 2 hot chile peppers, diced (more or less, depending on how hot you like it)

1 or 2 pieces soy “bacon” (optional)

1 cup canned Italian plum tomatoes with their juice, pureed

salt and freshly-ground black pepper, to taste

1/2 cup freshly-grated Parmesan or Pecorino-Romano cheese

 

Preheat oven to 350 degrees. Trim the stem off the squash and split the squash

in half lengthwise. Using a grapefruit or other sharp-edged spoon, scoop out the

seeds. Place the squash halves facedown in a baking pan and add 1/2 inch of hot

water. Cover securely with foil and bake 40 minutes.

Allow the squash to cool, then use a fork to scrape the pasta-like fibers into a

bowl. Reserve.

In a large pot over medium heat, heat the oil, then add garlic, chile, and soy

“bacon,” if using. Cook for a few minutes until garlic is fragrant and “bacon”

is slightly crisp.

Add tomatoes, lower the heat, and continue cooking about 20 minutes until the

mixture thickens a bit. Add salt and pepper to taste.

Add the pre-cooked squash, stir thoroughly to combine, and cook about 5 minutes,

until heated through. Serve hot. Serves 8.