Our gratitude to True Food Kitchen for contributing this week’s “Mangiamo” recipe of the week.
One of TFK’s signature dishes…
Spaghetti Squash Casserole
Makes 4 to 6 servings
1 large spaghetti squash (2 to 3 pounds)
2 teaspoons Grapeseed Oil
1 large zucchini, grated
1/2 cup carmelized onions (recipe follows)
1 cup tomato sauce (recipe follows)
Salt and freshly ground black pepper
6 ounces mozzarella cheese, grated
1/2 cup freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 350 degrees Fahrenheit.
Cut squash in half and scoop out seeds. Rub oil on inside of squash, season with salt & pepper and place cut side down on lined sheet pans. Roast in 350 degree oven for approx. 90 minutes, until squash is tender all the way through. Let the squash cool, then cut it in half lengthwise and scoop out the seeds with a spoon. Scoop out the flesh into a large bowl. Add the grated zucchini, onions and tomato sauce. Season with salt and pepper. Spoon the mixture into a 3-quart shallow baking pan. Bake for 40 to 45 minutes.
Remove the baking pan from the oven and turn the oven to broil. Top the vegetables with the grated cheeses and place under the broiler until golden brown, about 5 minutes. Let sit for 5 to 10 minutes before serving.
Makes 2 cups
1 tablespoon expeller-pressed canola oil
3 large onions, thinly sliced
Heat the canola oil in a large, nonstick skillet over low heat. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown. Let cool, and then store in a lidded container in the refrigerator for up to 3 days.
Makes 3 cups
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 28-ounce can San Marzano tomatoes, chopped, with juice
1 teaspoon salt
1/4 teaspoon allspice
Pinch of freshly ground black pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano leaves
Heat the oil in a sauce pan over medium heat. Add the garlic, reduce heat to low and cook for 2 minutes, stirring constantly. Add the tomatoes, salt, allspice, pepper, basil and oregano. Bring to a simmer and simmer for 20 minutes.
Allow the sauce to cool for 20 minutes, then transfer to a blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until it is a smooth sauce.
Transfer to a lidded container and refrigerate for up to 5 days, or freeze for up to 3 months.
True Food Kitchen, 168 W. Colorado Blvd., Pasadena 91105. Hours: Monday-Friday, 11 a.m.-10 p.m.; Saturday, 10 a.m.-10 p.m.; Sunday, 10 a.m.-9 p.m. Saturday & Sunday brunch, 9 a.m.-3 p.m. Tel: 1.626.639.6818. TrueFoodKitchen.com.