So what the heck is tomato fondue anyway? As best I can tell, it’s somewhere between tomato sauce and stewed tomatoes. It makes a nice topping for spaghetti squash and would work really well in ratatouille too.
The original recipe used many more pots and pans than I did and a lot more olive oil. I decided to keep the fat content reasonable and clean-up minimal.
One tip on “raking” the squash: It works a lot better if the squash has cooled for an hour or two. I turn off the oven about 5 minutes before the cooking time is up and let the squash stay in the oven for at least an hour. Trying to scrape hot squash is not much fun.
Baked Spaghetti Squash with Tomato Fondue
FOR THE SQUASH
- 1 medium spaghetti squash about 2 pounds, split lengthwise, seeds removed
- 1 tablespoon extra-virgin olive oil infused with garlic if you have it
- Kosher salt
- Freshly ground black pepper
- 1 bunch scallions sliced
- 1 teaspoon chopped fresh thyme leaves
- Grated Parmesan cheese for serving optional
FOR THE TOMATO FONDUE
- 2 medium ripe tomatoes
- 1 medium onion finely minced
- 3 garlic cloves finely minced
- 1/3 cup low-sodium V8 juice
- 2 tablespoons water
- 1 1/2 tablespoons olive oil
- 1 teaspoon sugar
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
BAKE THE SQUASH
Preheat the oven to 325°F.
Rub 1 tablespoon olive oil over cut surfaces of squash and season with salt and pepper. Place cut side down in 9-x13-inch baking dish. Put enough water in dish to cover bottom, then add just a little more. You want the water to come about a quarter of the way up the side of the squash.
Cover with foil and bake until the flesh has softened, about 40 minutes. Remove foil, turn squash flesh side up and transfer baking dish to a cooling rack. Set aside until squash is cool enough to handle.
PREP THE TOMATOES
Bring a medium saucepan of water to a boil over high heat.
Cut a tiny X in the bottom of each tomato. Drop tomatoes into boiling water and cook for about 30 seconds. Use a slotted spoon to transfer the tomatoes to a cutting board.
With a paring knife, peel the tomatoes starting where you cut the X. Core the tomatoes, discard the seeds and pulp and chop them.
Pour off water and use the same saucepan to make the fondue.
MAKE THE FONDUE
Place chopped tomatoes, onions and garlic in saucepan. Stir in the V8 juice, water, oil, sugar, salt and pepper.
Cook over low heat, stirring occasionally, until tomatoes soften, about 20 minutes.
PUT IT ALL TOGETHER
Hold half of the squash in one hand (your left hand if you are right-handed), flesh side up. Using a fork, scrape the flesh out of the skin into a large bowl.
Add the scallions, thyme and tomato fondue (you may not want to use all of it). Mix well and season with pepper. Garnish with Parmesan, if desired.
JamieN pointed out that her squash took about 70 minutes to bake. Then I remembered that I actually used 2 small one-pound squash instead of 1 two-pound squash like I list here. I apologize for any inconvenience. Thanks, JamieN!