Prepare Spaghetti Squash al Pomodoro

As we head into fall, the farmers markets are starting to transition from late summer produce, like corn, tomatoes, and eggplants to fall squashes and pumpkins. This presents a unique window of opportunity to create a cross-seasonal dish like this delicious Spaghetti Squash al Pomodoro that will help you ease into autumn.

In case you've never had it, spaghetti squash is a type of pumpkin with stringy flesh that shreds when cooked, into long strands that look a bit like spaghetti. I'd be lying if I told you it was a dead ringer for the pasta, but eating it is reminiscent of pasta and to be quite honest, I think I may actually like it better than the wheat-based original.

If the season for really great vine-ripened tomatoes has passed in your area, you can still make this dish using canned tomatoes. Just use my basic tomato sauce recipe, which should give you just enough sauce for one spaghetti squash.

While peeling the tomatoes does take a bit of work, it results in a sauce free of tough skins which is why I think it's worth the extra bit of effort. You can read more about how to peel tomatoes on my tutorial.