Spaghetti Squash with Tomatoes and Garlic
If you want a meatless meal that's full of flavor, Spaghetti Squash is a delcious way to go! With a simple sauce or just a sprinkle of parmesan cheese, you'll love the leftovers just as much!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 2 as a main course
- 1 medium spaghetti squash, (2 to 2-1/2 lbs.)
- 2 Tablespoons extra-virgin olive oil, plus a bit more for the baking sheet
- 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
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 the foil 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.
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.