“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.
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!
Preheat oven to 375°F.
Carefully halve the squash, lengthwise.
With a spoon, scrape out seeds, and the darker orange "goop"!
Line a rimmed baking sheet with foil and coat with a little olive oil.
Sprinkle each half of squash with a little salt (not too much, the Parmesan is salty).
Place squash cut side down on the prepared baking sheet.
Roast for 35 minutes or until easily pierced with a fork, or when it gives a bit when pressed
Meanwhile, in a large skillet over medium heat, warm 2 Tablespoons of extra-virgin olive oil.
Add garlic and onion and cook until the onion is translucent, about 4-6 minutes.
Add the tomatoes and cook until softened.
With a fork, separate the strands of the spaghetti squash, and scrape into a large bowl.
Toss the "noodles" with the tomato garlic mixture and mix in half of the Parmesan cheese.
Sprinkle with the basil and season with freshly ground pepper.
Once served, pass more Parmesan.
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.