Tag Archives: Anchovies

Roasted Spaghetti Squash with Spicy Anchovy Marinara

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Spaghetti squash doesn’t have a terribly long season here in New York, and for many years I’ve only made it once per season (this fabulous dish, every time). And then I woke up and realized, that is rather dumb of me. This year we will have it at least twice! And not the same way twice.

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Spaghetti squash is named so because after you roast it, you scrape out the insides with a fork, and it comes out in strands, like spaghetti. And it happens to pair well with thick, hearty pasta-type sauces. But that is not because it tastes like pasta (it doesn’t), it’s because its inherent flavor is very mild, enabling it to take on bold, saucy flavors without masking or marring anything about the squash itself, and because it is easy to toss with sauces, due to the strands and all.

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I adored this dish. And best of all, it’s very customizable to you and your family’s palates. Want it less spicy? Cut back or eliminate the crushed chile flakes. You can also leave out the anchovies, but unless you’re wanting this to be vegetarian, please don’t. They are so delicious and not at all fishy tasting. And they melt into the sauce – no chunks to be worried about when you serve dinner. Enjoy this one, y’all!

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{One Year Ago: Apple Butter Doughnuts}

Source: adapted from Week in a Day by Rachael Ray

Ingredients:
2 medium spaghetti squash
Kosher salt and black pepper
3 tbs olive oil, plus more for drizzling
6 flat anchovy fillets
1 medium onion, chopped
4 cloves garlic, minced
1 generous tsp crushed red chile flakes
Leaves from 2-3 sprigs of fresh oregano, chopped
2 tbs tomato paste
½ cup dry red wine
1 cup chicken or vegetable stock
1 parmesan cheese rind
1 (28 oz.) can whole tomatoes, with their juices
A few fresh basil leaves, torn
Grated Parmesan cheese, for serving

Directions:
Preheat your oven to 450 F. Line a rimmed baking sheet with aluminum foil. Drizzle lightly with oil, or spray with cooking spray. Set aside.
Using a *very* sharp and large knife, cut the spaghetti squash in half lengthwise. Using a regular cereal spoon, scoop out the seeds. Season the cut sides of each squash with salt and pepper. Place them, cut side down, on the baking sheet and roast for 45-60 minutes. Mine were very good to go after only 45 minutes. Test for doneness by inserting a paring knife into the skin side of the largest squash half. It should go in with no resistance.
Turn the squash halves over, and use pot holders or oven mitts to hold them while you scrape the flesh out into a bowl with a fork. Drizzle a little olive oil onto the “spaghetti” and taste for seasoning. Stir the “spaghetti” to evenly coat it with the oil. Do not discard the squash shells.
While the squash is roasting, make the marinara. In a large skillet, heat a drizzle of olive oil over medium heat. Add the anchovies and shake the pan a bit to get them heated and moving around a little. Stand back because they spit daggers, and when they start to melt, lower the heat and mash them with a stirring spoon. Add the onion and saute at medium heat until softened. Add the garlic, chile flakes, and oregano, and cook 1 minute more. Add the tomato paste and stir 1 minute. Deglaze the pan with the wine, then add the stock, tomatoes, and parmesan rind. Use a potato masher to break up the tomatoes. Keep at a gentle simmer and let the flavors meld for about 10-15 minutes.
Taste for seasoning and add salt and pepper if necessary. Remember the anchovies are very salty, so you may not need anything.
To assemble, spoon the “spaghetti” evenly back into the squash shells and top with marinara. Toss some torn basil over each and garnish with parmesan cheese to your heart’s desire. Serve immediately.
Leftovers will work if you transfer the “spaghetti” out of the shell and into a food storage container.