Yellow Squash with Spicy Tomato Marinara Sauce

Follow the example and add the chili peppers to the tomato sauce for a spicy flavor. Roast the yellow squash in the skins, then garnish with sauce for an incredible serving.

Cook: 2 hours 25 mins

Servings: 4

Ingredients

Herb and Parmesan broth:

1 large crust of ripe Parmesan cheese or several small crusts of another cheese
A bunch of herbs with a few sprigs of thyme, rosemary, and parsley
1 onion, cut into 4 pieces
2 celery stalks cut
2 carrots, chopped at an angle
Peeled zest of 1 lemon
2 fresh bay leaves
4 tablespoon. chicken bouillon
12 Art. (about 3 l.) water

Fried tomatoes:

24 ripe tomatoes
A few chopped garlic
Extra virgin olive oil for irrigation

Marinara sauce:

3 tbsp olive oil, plus a little for lubrication
5 or 6 flat anchovy fillets
1 sweet onion, chopped or thinly sliced
1 chili, chopped
3 or 4 garlic cloves, minced
A handful of finely chopped leaves made from a couple of small sprigs of marjoram or oregano
2 tbsp tomato paste
0.5 tablespoon. white or red dry wine
A handful of fresh parsley, chopped
Several torn fresh basil leaves
2 medium spaghetti pumpkins
Salt or freshly ground black pepper
Grated Parmesan cheese for serving

Directions

To make the stock: Pour water into a saucepan, add the Parmesan rind, bunch of herbs, onions, celery, carrots, lemon peels, bay leaves, and chicken stock, let the mixture simmer, then reduce the heat. Leave the broth to simmer for 1 hour, then use a slotted spoon to remove the cheese crust, bay leaf, and vegetables, or strain the broth through a sieve.
For roasting tomatoes: Preheat oven to 260 ° C. Place the tomatoes on a baking sheet in one layer. Place the garlic among the tomatoes, drizzle with olive oil, covering all over, and season with salt and pepper. Roast the tomatoes until they burst and the skins peel off for about 30 minutes. Chill the tomatoes until they can be peeled and handled. Place the tomatoes in a bowl.
For the marinara sauce: Heat olive oil in a medium saucepan over medium heat. Add the anchovies and stir until they melt in the oil. Add chopped onions, chili, garlic, marjoram, and cook until onions soften, 10-15 minutes, or until mixture is tender. Add tomato paste and stir for 1 minute, then pour in the wine and stir for another 1 minute. Pour in the prepared broth, add the fried tomatoes, parsley and basil and simmer over medium heat for another 10-15 minutes to mix the flavors. Refrigerate and store the sauce in the refrigerator until serving.
In the evening, when you serve the dish, preheat the oven to 230 ° C and line the baking sheet with foil. Cut the pumpkin in half and remove the seeds, then season with salt and pepper and place it cut side down on a baking tray or baking trays. Bake the pumpkin for 45-60 minutes, until tender.
After 30 minutes, heat the sauce over medium heat until simmering, then reduce heat to low and keep warm. Turn the roasted pumpkin over and use a fork to mash the flesh of each half of the pumpkin, making it look like a plate of spaghetti, drizzle a little olive oil over the hot pumpkin and season a little more, add plenty of marinara sauce and sprinkle with grated cheese on top. Serve each pumpkin boat on a plate and eat it straight from the pumpkin rind.

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