Baked Spaghetti Squash with Homemade Red Wine Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 Spaghetti Squash
• 10 ounces, weight Cherry Tomatoes
• ½ cups Red Wine
• 2 Tablespoons Olive Oil
• 2 cloves Garlic
• ½ teaspoons Salt
• ⅓ cups Shredded Mozzarella
• ⅓ cups Shredded Parmesan
• ¼ cups Fresh Chopped Basil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of the olive oil and sprinkle with a little of the salt.

2. Place the squash cut side down on a baking sheet with a splash of water. Bake for 40 to 45 minutes, until the flesh is tender when pierced with a fork.

3. While the squash bakes, crush 2 cloves of garlic. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat and cook the garlic for 1 minute.

4. Add the cherry tomatoes to the skillet and cook for 4 to 5 minutes, until they start to soften and burst. Pour in the red wine and simmer for 8 to 10 minutes until slightly reduced. Season with the remaining salt.

5. Turn the squash cut side up and let it cool for 5 minutes. Use a fork to scrape the flesh into long strands and place them in a bowl.

6. Pour the wine and tomato sauce over the squash strands and toss to coat. Stir in half the chopped basil.

7. Spoon the squash mixture back into the squash shells or a baking dish. Top with the mozzarella and Parmesan.

8. Bake for 5 to 8 minutes, until the cheese melts and turns lightly golden. Sprinkle with the remaining basil and serve warm.