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Spaghetti squash is such a fun and nutritious vegetable. Once paired with any of our premium tomato sauces, you’ve created a dish that is out of this world delicious. The best part of this recipe is that it doesn’t take a long time to make a wonderful meal.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. With a sharp chef's knife, trim the very top and bottom of the squash. Then, cut it in half widthwise. This allows for a more spiral effect once fully cooked. Scoop out the seeds and stringy insides. I like to use a serrated grapefruit spoon for this task.
Drizzle each side with just a bit of olive oil, too much will make it soggy. Then sprinkle evenly with salt and pepper. Place halves face down on the baking sheet and roast for 30 - 40 minutes. The squash should be just fork-tender on the inside and lightly browned on the outside. The skin will give a little when pressed on the outside but be careful since it's going to be hot! Once done, remove from the oven and flip over.
Let cool for a minute or two so you can handle the squash. While the squash is cooling, warm your favorite Jule's Tomato Sauce over medium heat. Using a fork, scrape the squash into spaghetti-like strands. Add to a bowl, top with the warm sauce and grated parmesan cheese and serve.
Who says a red sauce joint only opens for dinner? Our recipe takes a cue from traditional Shakshuka: eggs poached right in a skillet of Classic Red tomato sauce, topped with charred asparagus and fresh herbs. Grab a crusty loaf, pour the coffee, and make Sunday morning count.
Creamy tomato soup made easy, starting with a jar of Jule's Classic Vodka sauce. Ready in minutes, topped with buttery grilled cheese croutons for the coziest twist on a classic.
Mussels swimming in Jule's Classic Red isn't a stretch, it's Westside Avenue logic. A jar of our sauce and a pound of mussels get you a dish that tastes like it took all day and yet takes only twenty minutes. Folks still talk about this dish. This is why.
