Organic Tomato & Creamy Spaghetti Squash Quick Sauce

15 minutes
1 h 30 minutes
2

Ingredients

For the tomato sauce

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, crushed
  • 1 tbsp apple cider vinegar
  • 2 packs (2 x 250 g) SAVOURA BIO | Apéro tomatoes, halved
  • A few basil leaves, chopped
  • A few sprigs of thyme
  • Salt and pepper to taste

For the spaghetti squash

  • 1 small spaghetti squash
  • 1 tbsp butter
  • ¼ cup 35% cream
  • ¼ cup parmesan, grated

Preparation

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Cut the spaghetti squash half lengthwise, remove the seeds, season with salt and pepper, and place the cut side down on the baking sheet. Bake for 45 minutes.
  3. Meanwhile, heat olive oil in a skillet over medium-low heat. Sauté the onion and celery for 6-8 minutes until tender.
  4. Add the garlic and cook for another 2 minutes. Deglaze with apple cider vinegar, scraping the bottom of the skillet with a wooden spoon.
  5. Add the tomatoes and herbs. Cover and simmer for 10-12 minutes until you achieve a textured compote. Adjust seasoning.
  6. Using a fork, scrape the flesh of the spaghetti squash into strands.
  7. Melt the butter in a skillet over medium-low heat. Add the spaghetti squash strands and cream. Cook for 2-3 minutes until warmed through. Stir in the parmesan, season, and serve with the tomato ragù.

Note: Store in the refrigerator for 2 to 3 days.

Ingredients

Preparation

For the tomato sauce

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, crushed
  • 1 tbsp apple cider vinegar
  • 2 packs (2 x 250 g) SAVOURA BIO | Apéro tomatoes, halved
  • A few basil leaves, chopped
  • A few sprigs of thyme
  • Salt and pepper to taste

For the spaghetti squash

  • 1 small spaghetti squash
  • 1 tbsp butter
  • ¼ cup 35% cream
  • ¼ cup parmesan, grated
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Cut the spaghetti squash half lengthwise, remove the seeds, season with salt and pepper, and place the cut side down on the baking sheet. Bake for 45 minutes.
  3. Meanwhile, heat olive oil in a skillet over medium-low heat. Sauté the onion and celery for 6-8 minutes until tender.
  4. Add the garlic and cook for another 2 minutes. Deglaze with apple cider vinegar, scraping the bottom of the skillet with a wooden spoon.
  5. Add the tomatoes and herbs. Cover and simmer for 10-12 minutes until you achieve a textured compote. Adjust seasoning.
  6. Using a fork, scrape the flesh of the spaghetti squash into strands.
  7. Melt the butter in a skillet over medium-low heat. Add the spaghetti squash strands and cream. Cook for 2-3 minutes until warmed through. Stir in the parmesan, season, and serve with the tomato ragù.

Note: Store in the refrigerator for 2 to 3 days.

A Delicious Collaboration for Organic Month

For Organic Month, we’ve partnered with QuébecBio to introduce you to organic greenhouse growing and bring you a recipe highlighting our delicious tomatoes: SAVOURA BIO. This collaboration emphasizes our commitment to sustainable, local agriculture, offering quality ingredients for savoury dishes.

 

Photo & Recipe Credit: Geneviève Paradis

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