Spaghetti Squash with Tomatoes and Garlic…Nature’s Pasta

spaghetti squash“Pasta” without the carbs? Wait….What?! If you’ve had a weekend of heavy, meaty, meals and want to start the week off lighter, Spaghetti Squash with Tomatoes and Garlic is the best go to recipe! This mild flavored noodle-like squash gets its name from the long strands tangled inside that separate once cooked.spaghetti-squash

An “Italian dish” with the benefits of veggies, it’s one of my favorites! Meatless, light and healthy…and oh so easy! With just a few ingredients, this will be on your table in no time! Delicious healthy and hearty, this can be an excellent side dish or, since the “noodle” flavor is mild, it can be a fun substitute for your favorite noodle recipe! Either way, it’s a delicious meal bursting with bright flavors and colors!

spaghetti squash

 

 

spaghetti squash
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Spaghetti Squash with Tomatoes and Garlic

Servings 2 as a main course
Author Debbie

Ingredients

  • 1 spaghetti squash, medium size (2 to 2-1/2 lbs.)
  • 2 Tablespoons extra-virgin olive oil, plus a bit more for the baking sheet.
  • Salt
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped onion
  • 1 pint pear or cherry tomatoes, cut in half lengthwise
  • 3/4 cup freshly grated Parmesan cheese
  • 2 Tablespoons chopped or julienned basil
  • Freshly ground pepper, to taste

Instructions

  1. Preheat oven to 375°F.

  2. Carefully halve the squash, lengthwise.

  3. With a spoon, scrape out seeds, and the darker orange "goop"!

  4. Line a rimmed baking sheet with foil and coat with a little olive oil.

  5. Sprinkle each half of squash with a little salt (not too much, the Parmesan is salty).

  6. Place squash cut side down on the prepared baking sheet.

  7. Roast for 35 minutes or until easily pierced with a fork, or when it gives a bit when pressed

  8. Meanwhile, in a large skillet over medium heat, warm 2 Tablespoons of extra-virgin olive oil.

  9. Add garlic and onion and cook until the onion is translucent, about 4-6 minutes.

  10. Add the tomatoes and cook until softened.

  11. With a fork, separate the strands of the spaghetti squash, and scrape into a large bowl.

  12. Toss the "noodles" with the tomato garlic mixture and mix in half of the Parmesan cheese.

  13. Sprinkle with the basil and season with freshly ground pepper.

  14. Once served, pass more Parmesan.

Recipe Notes

Gr8 Tip for a Quicker Meal:

For Steps 4 through 7: Wrap squash halves in plastic wrap and pierce the plastic a couple of times so the steam can escape. Cook 1 at a time in microwave on high until tender, about 8-10 minutes (depending on your microwave). Continue with Step 8.

*The larger the spaghetti squash, the larger the strands and the more flavorful.

2 COMMENTS

  1. Brenda Perlin | 21st Feb 16

    This is a winner. Thank you for sharing!

    • Debbie | 28th Feb 16

      The spaghetti squash dish is so easy Brenda! Perfect for this February “Spring” we’re having! Light and refreshing!

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