Roasted Tomato Sauce With Spaghetti Squash

1. 1

   Preheat oven to 350 F.

2. 2

   Cut squash lengthwise and seeded, poke skin with fork or tip of the knife.

3. 3

   Brush cut side with olive oil.

4. 4

   Place spaghetti squash with cut sides down on baking sheet.

5. 5

   Bake for 45 minutes.

6. 6

   Cool to handle easily.

7. 7

   Use a fork to gently scrape the flesh

8. 8

   Oil jalapeno (cut in half and seeded), cut onion, garlic, and tomatoes and place separately on a baking sheet, tomatoes will take longer, you will have to take jalapeno, garlic and onion out first.

9. 9

   Bake for 30 minutes 350 F. Leaves tomatoes 1o minutes longer.

10. 10

    Place tomatoes in a bowl.

11. 11

    Peel tomatoes skin and discard.

12. 12

    Peel the skins from the jalapeno and discard.

13. 13

    Place 1/3 of tomatoes and garlic in the food processor and pure.

14. 14

    Add coarsely chopped onion and jalapenos, pulse a few more times.

15. 15

    Add rest of tomatoes, 1/3 cup olive oil salt and pepper.

16. 16

    Pulse a few more times.

17. 17

    Before serving mix in cilantro or parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.