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Spaghetti (Squash) with Tomato Cream

You could substitute 1/2 lb - 3/4 lb dry pasta in place of the spaghetti squash (weighed then cooked) and ricotta in place of the mascarpone.

What you need

  1. 1 spaghetti squash, prepared
  2. 1 large shallot, minced
  3. 4 medium - large garlic cloves, minced
  4. 1/2 - 1 tsp crushed red pepper flakes
  5. 1/2 cup minced fresh basil
  6. 2 tbl tomato paste
  7. 1 cup tomato sauce
  8. 1/2 cup dry white wine
  9. 4-8 oz mascarpone cheese
  10. 1/4 - 1/2 cup grated parmesan or romano cheese
  11. water if needed to adjust consistency
  12. kosher salt
  13. Olive oil
  14. Basil shreds (optional)

How to make it

  1. Heat oil in a very large skillet.
  2. Add shallot and red pepper flakes and cook over medium heat until shallot is tender.
  3. Add garlic and tomato paste, stirring until well combined.
  4. Add white wine and blend until wine and tomato paste are incorporated and it begins to thicken
  5. Add tomato sauce and basil, stir then add spaghetti squash and combine
  6. When heated through, add mascarpone and parmesan, reduce heat and blend well
  7. Serve hot topped with shreds of basil for garnish

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