YIELD: 40 3-oz. servings 7 each large spaghetti squash1/2 cup olive oil 2 cups onion, diced 1 qt. white wine1/4 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 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.