Fresh Tomato Sauce with Spaghetti Squash
TIP: Cutting the squash horizontally creates longer strands of “spaghetti”. Omit honey and substitute sweetener of your choice to make recipe vegan.
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 1 1/2 pounds Roma tomatoes, cored, seeded, and coarsely chopped
- 1/2 pound Roma tomatoes, cored, seeded, and coarsely grated
- 1/2 cup vegetable stock
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 2 teaspoons chopped garlic
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
LEVEL 2 (BOTTOM LAYER OF RACK) & LEVEL 3 (TOP LAYER OF RACK)
- 1 spaghetti squash, cut horizontally into four pieces, divided
- 2 tablespoons grapeseed oil
TOPPINGS (optional)
- Olive oil, as desired
- Sea salt, as desired
- Deluxe Reversible Rack (Both Layers)
Instructions
Step 1
Place all Level 1 ingredients in the pot and stir until combined.
Step 2
Evenly coat the spaghetti squash with oil. Place the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Place two of the spaghetti squash pieces on the rack.
Step 3
Slide the Deluxe Layer through the lower layer’s handles. Place the remaining two pieces of spaghetti squash on the Deluxe Layer.
Step 4
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP set temperature top 365°F and set time to 20 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 5
When cooking is complete, carefully remove entire rack with both layers of spaghetti squash.
Step 6
Stir the tomato sauce and serve with spaghetti squash. Garnish with olive oil and sea salt as desired.