YIELD: 40 3-oz. servings
7 each large spaghetti squash
1/2 cup olive oil
2 cups onion, diced
1 qt. white wine
1/4 cup chopped garlic
5 lbs. tomatoes, diced
1 cup fresh herbs, finely chopped (thyme, parsley, marjoram, rosemary)
as needed sea salt and freshlyground pepper
- Can be done the day before service: poke the squash a few times and place in roasting pan. Bake about 1-1/2 hours, or until brown and soft. When done, cut squash in half and scoop out seeds. Pull away the flesh with a fork; set aside (or refrigerate if using the next day).
- Day of service: Heat olive oil and sautè onion until translucent. Add garlic, white wine and fresh herbs. Heat through and add the squash; simmer just until cooked together. Add tomatoes and cook a few minutes. Add salt and pepper to taste and remove from heat; keep warm.
Recipe from Alison Negrin, executive chef, Mt. Diablo Health System, Concord, CA.