BAKED SPAGHETTI SQUASH WITH TOMATO

Spaghetti squash is a light and mildly flavored squash. It’s elevated here by leeks, a little hot pepper and tomatoes, a little cheese and breadcrumbs for a lovely gratin.

Serves 4+

Ingredients:

1 medium spaghetti squash, halved and seeds and strings removed

1 tablespoon olive oil

1 pink onion, diced

1/4 teaspoon hot pepper flakes or a small fresh hot pepper, minced (more, to taste)

Salt,

1 cup crushed tomatoes (with juice)

1/2 cup grated cheddar, provolone, mozzarella or Parmesan

1/3- 1/2 cup bread crumbs

Olive oil

Directions:

Preheat oven to 425 degrees.

Place the squash cut side down on a sheet pan and bake for 30-40 minutes until tender when pierced with a fork. When the squash is cool enough to handle, scrape the flesh out of the skin, break it up well and set aside.

Turn the oven down to 375.

Heat the oil in a large skillet over medium-high heat and add the onion and a few pinches of salt and saute for about 7-8 minutes or until softened and beginning to brown. Add the hot pepper, about 1 teaspoon salt and the reserved squash and mix well and heat through for a minute or two. Spread this mixture into an oven-safe dish. Top evenly with the tomatoes, then cheese, then breadcrumbs. Drizzle with another tablespoon or so of olive oil. Bake for 20-30 minutes until bubbly and browning. Run under the broiler for a minute for additional browning. Serve hot or warm.