Spaghetti squash is easy to cook and fun to serve. It's a healthy choice that can be served in place of pasta along with a spaghetti and meat sauce. We enjoy it as simple meal or side dish by sauteing a little garlic and red onion in butter, adding a diced Roma tomato, fresh basil and a sprinkle of fresh Parmesan.
- 1 spaghetti squash
- olive oil
- 2 tsp Italian spice
- scant 1/2 cup butter
- 1 small garlic clove, minced
- 2 tbsp red onion, minced
- 2 Roma tomato, chopped into small pieces
- 2 tbsp fresh basil, chopped fine
- salt and pepper
- 1/4 cup shredded Parmesan cheese
- Wash squash and cut in half length wise.
- Scoop out seeds and discard.
- Brush inside of squash with olive oil and sprinkle each side with 1 tsp Italian spice.
- Grease a baking sheet with a small amount of olive oil and lay squash cut side down onto baking sheet.
- Bake in 400º oven for 40-45 minutes or until soft when poked with a sharp knife.
- In a small pan melt butter (but do not brown). Add onion and garlic and saute until onion is translucent.
- Remove from heat and add chopped tomatos and basil. Add a light sprinkle of salt and pepper.
- Place baked spaghetti squash onto a serving tray and using a fork pull at the edges creating the spaghetti strands.
- You can scoop it into a serving bowl or use it's natural bowl.
- Divide butter tomato sauce between each side.
- Sprinkle with cheese and bake for another 8-10 minutes to melt cheese.
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| Baked squash before shredding. |
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| Pulling with a fork to create the strands of spaghetti. |
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