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1
Preheat oven to 450 F. Salt and pepper the inside of the squash, then place the halves face down on a baking sheet or roasting pan that youve sprayed with cooking spray.
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2
Roast the spaghetti squash for 45-60 minutes until very tender.
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3
Remove it from the oven and let it cool when the flesh of the squash is very easily pierced with a fork.
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4
Meanwhile, make the sauce: Heat a large pan to medium heat and add the carrot, celery, and onion with a drizzle of olive oil and a sprinkle of salt.
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5
Let the veggies soften for 5 minutes.
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6
Add the garlic and chili pepper and cook with veggies for 2 minutes until fragrant.
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7
Add all of the spices to the pan and stir for 2 minutes.
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8
Then, add the wine and allow it to reduce by half.
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9
Add the tomatoes and their juices to the pan and taste the sauce.
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10
Add more salt if youd like!
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11
Allow the sauce to simmer for at least 10 minutes, adding water a few tablespoons at a time if it becomes too thick.
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12
Prepare the squash: Scoop the insides of the squash into a large bowl, reserving the shells.
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13
Add the butter and salt and pepper to taste to the squash, and tear with two forks to form spaghetti.
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14
Preheat the low setting of your ovens broiler.
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15
Put the squash shells into a baking dish.
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16
Evenly mound the spaghetti back into the squash halves, and top with sauce and the cheese.
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17
Put the dish into the oven and reheat the mixture and melt the cheese for 5-10 minutes until the cheese is bubbly.
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18
Make sure to keep an eye on it so it doesnt burn.
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19
Serve with a small spoonful of prepared pesto (recipe in my TastyKitchen recipe box) and some crusty bread.
