for 4-8 portions
6 cups baked spaghetti squash
3 cups pomodoro sauce, homemade or store bought
1 tsp salt
freshly ground black pepper
1 big ball of mozzarella
evoo with truffles
1/4 cup pinoli or sunflower seeds
½ cup ground parmigiano
a handful green Italian parsley
Now, that is called grain free, low carb spaghetti gratin. Spaghetti squash is a wonderful alternative to durum semolina made pasta. And if it be spaghetti then Italian taste is a must. It was gratineed with some pomodoro sauce, homemade or store bought. But please, search for high quality, artisan made sauce of natural ingredients. Mine was homemade from 2 cans cherry tomatoes with onion, garlic, peperoncino and basil. Everything was topped with olive oil with truffles, which impart the gratin with its subtle aroma.
Cut the squash in half lenghtwise. Discard the pepitas and smear inside with olive oil and season with salt. Place the squash halves cut side down on a cookie sheet, place a clove of garlic under the squash and roast for about 30 minutes in 350 degrees F (180C), until soft. Let cool slightly and scrape with the fork to obtain the spaghetti strands. Place the strand in a bowl, add the 2 cups of tomato sauce and mix well. Transfer the squash into a baking pan, season with salt and pepper. Place on top the mozzarella cut into slices. Cover the mozzarella with tomato sauce, season again and scatter some pignolo over tha sauce. Drizzle truffle oil over the pine nuts. Bake in the oven in 350degrees F (180C) for 30-35 minutes, until the top of the gratin becomes golden brown. Serve with grated parmigiano cheese and Italian parsley.