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Recipe: Spaghetti-Squash-and-Zucchini Parmesan from True Food Kitchen

A gluten-free, all-veggie alternative to that Italian-American classic, chicken parm.
True Food Kitchen's vegetarian casserole is topped with melted mozzarella and parmesan. Photograph courtesy of Fox Restaurant Concepts.

This Dr. Andrew Weil-approved recipe from Fairfax’s True Food Kitchen is packed with flavor, thanks to zesty tomato sauce, sweet caramelized onions, and gooey mozzarella cheese.

Serves 4 to 6

1 large spaghetti squash (2 to 3 pounds)

1 large zucchini, grated

½ cup caramelized onions (see recipe below)

1 cup tomato sauce (see recipe below)

6 ounces mozzarella cheese, grated

1/2 cup grated Parmigiano-Reggiano cheese

Salt and pepper, to taste

Preheat the oven to 350 degrees.

Pierce the spaghetti squash in several places with a fork. Microwave the squash on high for 12 minutes, rotating it every 3 minutes. Let the squash cool, then slice it in half lengthwise and discard the seeds. Scoop out the flesh into a large bowl. Add the zucchini, onions, and tomato sauce, and season to taste with salt and pepper. Spoon the mixture into a shallow 3 quart baking pan. Bake for 40 to 45 minutes.

Remove the baking pan from the oven and turn the oven to broil. Top the squash mixture with the grated cheeses and place under the broiler until the topping turns golden-brown, about 5 minutes. Let cool 5 to 10 minutes before serving.

Make the caramelized onions (makes 1 cup):

1½ teaspoons canola oil

1½ large onions, thinly sliced

Heat the canola oil in a large non-stick skillet set over low heat. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown. Let cool, and store in the refrigerator for up to 3 days.

Make the tomato sauce (makes 3 cups):

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

1 28 ounce can San Marzano tomatoes, chopped, with juice

1 teaspoon salt

¼ teaspoon allspice

Pinch black pepper

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Heat the oil in a sauce pan set over medium heat. Add the garlic, reduce the heat to low, and cook for 2 minutes, stirring constantly. Add the tomatoes, salt, allspice, pepper, basil, and oregano. Bring to a simmer and cook for 20 minutes.

Allow the sauce to cool for 20 minutes, then transfer it to a blender. Hold the lid down firmly with a folded towel over the top. Start on low speed and blend the mixture until it becomes a smooth sauce. The sauce can be refrigerated for 5 days or frozen for up to 3 months.

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