Spaghetti Squash with Fresh Tomato-Basil Sauce
This seven-ingredient recipe is ready in just 30 minutes and tastes like the essence of summer. Ripe tomatoes and fragrant basil are simple ingredients that pack a huge punch of flavor when combined with garlic, oil, salt and pepper. Letting the mixture sit and marry while the tomato juices are released make for an easy yet deliciously fresh sauce. Spaghetti squash makes a wonderful base for the sauce adding a mild sweetness and filling element. Add some color variety by combining several varieties of heirloom tomatoes in the sauce. The jewel tones will sparkle in the dish. Use the same sauce as a wonderful salad topping and dressing combination over peppery arugula or fresh spinach.
2¼ pound(s), ripe heirloom or beefsteak, cut into bite-sized pieces (about 5 1/2 cups)
2 Tbsp, extra virgin
1¼ tsp, finely minced
½ cup(s), fresh, sliced
½ tsp, or more to taste
¼ tsp, freshly ground, or to taste
Uncooked spaghetti squash
- 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.
- Serving size: about 2 cups
Chunks of fresh mozzarella or freshly grated Parmesan cheese would be a delicious addition to this meal.