Spaghetti Squash with Tomatoes and Basil

If you’ve never tried spaghetti squash, then you are in for a fun surprise! While spaghetti squash may look like a typical gourd at the market, once cooked, the interior forms pasta-like strands. The pasta-like strands make it fun for kids and adults to eat, and provides a great way to introduce your family to a new vegetable. You can even top with tomato sauce and eat as is, or add to soups and salads!


1 spaghetti squash
1 tbsp olive oil
4 cloves garlic, minced
2 tomatoes, chopped
few basil leaves, chopped
1 tsp balsamic vinegar
1/4 cup grated pecorino or parmesan cheese
salt and pepper

Directions: (Makes 2 servings)
1. Preheat the oven to 375 degrees
2. Using a sharp knife, cut the squah in half, lengthwise. Place each onto a baking pan, cut side down. Bake for 30 minutes. Remove squash from oven and set it aside to cool before handling.
3. Use a large spoon to scoop out the stringy pulp from the squash. Then, using a fork, carefully scrape apart the strands of the squash. Discard the skin.
4. Meanwhile, add olive oil to a large saute pan over medium heat. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar.
Taste the squash – and season with salt and pepper according to taste. Cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.

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