Spaghetti Squash with Fresh Tomato-Basil Sauce
- Total Time
This recipe tastes like the essence of summer. Make sure to use really ripe tomatoes and fresh basil for the best flavor.
fresh tomato(es)2 ¼ pound(s), ripe heirloom or beefsteak, cut into bite-sized pieces (about 5 1/2 cups)
olive oil2 Tbsp, extra virgin
minced garlic1 ¼ tsp, finely minced
basil½ cup(s), fresh, sliced
kosher salt½ tsp, or more to taste
black pepper¼ tsp, freshly ground, or to taste
uncooked spaghetti squash2 ½ pound(s)
- In a large bowl, toss together tomatoes, oil, garlic, basil, salt and pepper; let stand, tossing occasionally, until tomatoes release their juices and mixture is quite juicy, about 10 to 15 minutes.
- Meanwhile, cut spaghetti squash in half and scoop out seeds; place squash in a covered microwave-safe dish. Cook on high power until strands of squash separate when flesh is scraped with a fork, about 15 minutes. Alternatively, you can roast squash for about 20 minutes in oven.
- Scrape spaghetti squash from peel with a fork to form strands; add to bowl with tomatoes and toss to coat. Yields about 2 cups per serving.