I consider spaghetti squash a noble vegetable. It has taken the annoying trait of winter squash to be too fibrous and turned it into a virtue. Although spaghetti squash is no substitute for pasta—no matter what the low-carb dieters may say—it does pair well with a sweet-and-sour tomato confit.
SERVES 4 TO 6
INGREDIENTS:
- 1 spaghetti squash (3 to 4 pounds)
- 12 ripe plum tomatoes, halved
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 8 garlic cloves, sliced
- 2 teaspoons sherry vinegar, or more to taste
- ½ teaspoon sugar, or more to taste
- 2 tablespoons butter
INSTRUCTIONS:
- Preheat the oven to 375°F.
- Prick the squash in several places and place on a baking sheet.
- Roast for about 1¼ hours, until the squash is tender when tested with a fork.
- Meanwhile, arrange the tomato halves cut side down in a single layer in a lightly oiled 9 × 13-inch baking dish. Scatter the thyme over the tomatoes. Drizzle with the oil and sprinkle with salt and pepper to taste.
- Roast for 30 minutes. Scatter the garlic slices over the tomatoes. Roast for another 25 to 30 minutes, until the tomatoes are completely tender and beginning to brown.
- Lift the skins off the tomatoes and discard. Transfer the tomatoes and garlic to a medium-size bowl and mash with the back of a wooden spoon until you have a chunky sauce. Stir in the vinegar and sugar. Taste and adjust the seasonings, adding more vinegar, sugar, salt, or pepper as desired.
- Cut the roasted squash in half. Discard the seeds and tough fibers. Working over a large bowl and using a fork, scrape out the flesh, which should separate into individual, spaghetti-like strands. Toss the squash with the butter and season with salt and pepper to taste.
- To serve, place a mound of squash on each plate and top with a dollop of tomato confit.
