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Spaghetti Squash with Fresh Tomato-Basil Sauce

Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
This recipe tastes like the essence of summer. Make sure to use really ripe tomatoes and fresh basil for the best flavor.
Ingredients

fresh tomato(es)

2¼ pound(s), ripe heirloom or beefsteak, cut into bite-sized pieces (about 5 1/2 cups)

olive oil

2 Tbsp, extra virgin

minced garlic

1¼ tsp, finely minced

basil

½ cup(s), fresh, sliced

kosher salt

½ tsp, or more to taste

black pepper

¼ tsp, freshly ground, or to taste

uncooked spaghetti squash

2½ pound(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
Notes
Chunks of fresh mozzarella or freshly grated Parmesan cheese would be a delicious addition to this meal (could affect SmartPoints value).

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