Vegetable Spaghetti with Tomato-Chili Sauce

Name: Vegetable Spaghetti with Tomato-Chili Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 2-pound spaghetti squash (vegetable spaghetti); 2-pound spaghetti squash (vegetable spaghetti); 4 tablespoons full-flavored olive oil, preferably Spanish; 4 tablespoons full-flavored olive oil, preferably Spanish; 1 teaspoon minced garlic; 1 or 2 jalapeño (or serrano or Fresno) chili-peppers, seeded and minced; 1 or 2 jalapeño (or serrano or Fresno) chili-peppers, seeded and minced; 1 or 2 jalapeño (or serrano or Fresno) chili-peppers, seeded and minced; 1 or 2 jalapeño (or serrano or Fresno) chili-peppers, seeded and minced; 1½ pounds very ripe plum tomatoes, peeled, seeded, and coarsely diced; About ½ teaspoon salt; 1–2 teaspoons balsamic vinegar; Pepper to taste; 3 tablespoons chopped cilantro

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Serve this fresh, simple dish as a side dish or main course, depending on your love of vegetables, in general, and spaghetti squash in particular.

Ingredients

2-pound spaghetti squash (vegetable spaghetti)
4 tablespoons full-flavored olive oil, preferably S

Americas
United States
Mexico
Georgia
Michigan
Arizona
Colorado
Main course
Side dish
Winter
Central America
California
Texas
Gluten-free
Vegan

Method

Bake squash as directed in Cooking Vegetable Spaghetti.
Heat 3 tablespoons oil; add garlic and jalapeño; stir for a minute over moderate heat. Add tomatoes and cook for about 5 minutes, stirring occasionally, until slightly th