Spaghetti Squash That Fancies

Itself Baked Ziti

January 4, 2022

Ingredients

4–6 servings

1 small spaghetti squash (about 2½ lb.), halved crosswise, seeds removed

¼ cup extra-virgin olive oil, plus more for drizzling

¼ tsp. kosher salt, plus more

Freshly ground black pepper

1 28-oz. can whole peeled tomatoes

4 large garlic cloves, smashed

A big pinch of sugar

¼ tsp. crushed red pepper flakes, plus more for serving

1½ oz. Parmesan, finely grated

6 oz. mozzarella, coarsely grated

1 handful of basil leaves, torn if large

Preparation

Step 1
Heat oven to 425°. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Place squash on baking
sheet and drizzle with oil; rub to coat. Season with salt and black pepper. Turn cut side down and bake until a paring
knife easily pierces skin and squash collapses easily under the pressure of tongs, 40–60 minutes, depending on your
squash.
Step 2
Meanwhile, place tomatoes in a 3-qt. baking dish (any shape, such as an oval or a 13x9" rectangle works!) and squish with
your hands to break tomatoes apart. Add garlic, sugar, ¼ cup oil, ¼ tsp. crushed red pepper flakes, ¼ tsp. kosher salt,
and season with black pepper; stir to combine. Bake, stirring once or twice, until sauce thickens slightly and is bright red
and bubbly, 35–40 minutes. Using a rubber spatula or spoon, coarsely mash garlic and any tomato pieces.

Step 3
Let squash cool slightly, then, using a fork, tease out flesh; discard skin. Add to baking dish with tomato sauce along
with Parmesan. Stir to combine, breaking up squash further into strands. Season with salt and top with mozzarella.

Step 4
Return baking dish to oven and bake squash until cheese is melted, 5–7 minutes.

Step 5
Heat broiler. Broil, watching closely, until cheese is bubbly and browned, 1–2 minutes. Top with basil, more crushed red
pepper flakes, and black pepper.

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