Spaghetti Squash with Vodka Marinara
2(2 pounds each) spaghetti squash
2 Tablespoons Extra Virgin Olive Oil
1/3 cup minced shallots
3-4 large garlic cloves, smashed
1(28 ounce) can whole peeled tomatoes
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon crushed red peppers
1/3 cup vodka
1/2 cup heavy cream
1/2 cup julienned basil leaves
Preheat the oven to 400° degrees.
Place the spaghetti squash onto a baking pan and bake for 45 minutes turning once after 20 minutes. The squash is done when a knife easily pierces the skin and the flesh. Remove from the oven and let cool before slicing. Cut the squash in half lengthwise and scoop out the seeds. Use the ends of a fork to scrape the flesh into spaghetti strands and divide equally between bowls.
Heat the olive oil in a medium saucepan over medium high heat, add the shallots and saute for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, salt, pepper, oregano, and crushed red pepper, stir and simmer for 10 minutes. Carefully puree the sauce using a stick blender until smooth. Add the vodka and heavy cream and simmer for 5 minutes more. Add the basil leaves, stir and serve over the spaghetti squash.