Spaghetti Squash Marinara

with Mushrooms & Garlic Knots

55 MIN

2 Servings

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From the Test Kitchen

Spaghetti squash is a culinary wonder: once cooked, its flesh transforms into delicately sweet, spaghetti-like strands perfectly suited for a savory red sauce. Tonight, that sauce is a mushroom marinara, which gets extra pops of flavor from briny black olives and fresh oregano. We’re taking the dish up a notch with a classic side of fresh, hand-tied garlic knots. (Chefs, to cut open your spaghetti squash, you can use either a sturdy chef's knife or serrated knife.)

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Nutrition

PER SERVING
Calories

740 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Preheat the oven to 450°F. Remove the dough from the refrigerator. Wash and dry the fresh produce. Using a sturdy knife, carefully halve the squash lengthwise; scoop out and discard the pulp and seeds. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Peel and small dice the onion. Thinly slice the mushrooms. Smash the olives with the side of your knife; remove and discard the pits, then roughly chop. Pick the oregano off the stems; discard the stems and roughly chop.

2 Roast the squash:

Place the squash on a high-sided sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Arrange the squash cut sides down and fill the sheet pan with ¼ inch of water. Roast 32 to 35 minutes, or until the cut sides of the squash are tender when pierced with a fork. Remove from the oven and set aside to cool.

3 Make the garlic knots:

While the squash roasts, lightly oil a separate sheet pan. Cut the dough into 6 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log. Carefully tie each log into a large knot. Place on the prepared sheet pan. Bake 13 to 15 minutes, or until lightly browned. Remove from the oven. While the knots bake, in a large bowl, combine up to ¼ of the garlic paste and 2 teaspoons of olive oil. Season with salt and pepper to taste. Add the baked knots and toss to coat. Letting any excess oil drip off, divide between 2 dishes; set aside in a warm place.

4 Make the sauce:

While the knots bake, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the mushrooms and olives; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the tomatoes, remaining garlic paste and ¼ cup of water. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened. Turn off the heat and stir in half the oregano; season with salt and pepper to taste.

5 Separate the squash into strands:

When cool enough to handle, carefully transfer the roasted squash to a large bowl. Using a fork, gently pull out the flesh to create long, thin strands; discard the skins. Separate any clumps (the result should resemble cooked spaghetti).

6 Finish the squash & plate your dish:

To the pan of sauce, add the butter, squash strands and ¼ cup of water. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until thoroughly combined; season with salt and pepper to taste. Divide between 2 dishes. Garnish with half the cheese and half the remaining oregano (you will have extra oregano). Garnish the garlic knots with the remaining cheese. Enjoy!