Ali Rosen’s Spaghetti Squash Pomodoro

Noah Fecks

This recipe almost verges on ridiculous—you cut a giant vegetable in half, stick it in a microwave, and then pour some sauce on it? That’s it? But seriously—that’s it. It’s delightful. It makes you feel ingenious. And it’ll get anyone in your household excited about vegetables. It’s also a great receptacle for leftovers and riffs. What more could you ask for? 

Tips for Making Spaghetti Squash Pomodoro

Since it is so simple, there are a few things to keep in mind before you get started. The first is to pick a ripe spaghetti squash. Make sure it's firm without any soft spots; you want a heavier one (because that indicates freshness), and it should be golden or dark yellow in color. 

Once you have a good squash and the basics of the recipe covered, then you can play around with the basic formula. Think of these flavors as being similar to pizza and then you can add any riff you want. Need a little meat? Add pancetta or pepperoni. Want a bit of salty tang? Add olives or anchovies. Want to get a bit more veggies into your meal? Sauté some broccoli or onions to add a bit more heft. 

You can stir in whatever other flavors you want, and once you start cooking squash this way you'll never stop trying new versions. It's as easy as one vegetable and a microwave.

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Noah Fecks

Cook the spaghetti squash:

Using a very sharp knife, carefully cut the spaghetti squash in half. Scoop out the seeds and add water into the center of each until it’s almost “full.” Place the squash in a microwave (you can do this in a dish or, if you’re especially lazy like me, you can just place them on your microwave’s turntable). 

Cook for 8 to 10 minutes (or less if your squash are small).

Prepare the filling:

While the squash is cooking, chop your basil. Combine the basil, marinara sauce, and cheese (to taste).

Assemble and serve:

When the squash is done, remove it from the microwave and dump out the water. Scrape the interior a bit to get the “spaghetti” texture, but leave everything in the squash—it will act as its own bowl. Pour the sauce on top. Eat hot.

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