cookware
- medium saucier
- large but shallow microwave-safe container
- kitchen shears
- fork
- microplane grater
1 | Heat the oil and crushed red pepper in the saucier over medium-low heat. |
2 | Add the tuna, including the oil in which it was packed, and stir until it's just heated through. |
3 | Add the tomatoes, parsley, basil, salt, and pepper. Turn up the heat and bring it to a boil then reduce immediately to a simmer. Cook uncovered for about 45 minutes, stirring occasionally. |
4 | While the sauce simmers, microwave the squash for about 5 minutes per pound. Rotate the squash every 5 minutes so that it cooks evenly. The surface will be slightly soft when it's fully cooked. |
5 | Once the squash is cool enough to handle, cut it in half crosswise. (Splitting it at the "equator" yields longer strands.) Snip out the webby center housing the seeds and discard. Scrape the inside of the squash with a fork. This will produce spaghetti-like strands. |
6 | If the outer layer of squash doesn't yield its flesh, microwave the squash halves again for another 5 minutes, then scrape out the rest of it. |
7 | Check the tomato sauce for seasoning. Add salt if needed. |
8 | Transfer spaghetti squash to each plate and top with the tomato tuna sauce. Garnish with grated parmesan and enjoy immediately. |
source: sauce recipe adapted from Adriana and Mary Trigiani's Cooking with My Sisters
