Looking for a healthy, lower calorie alternative to traditional pasta? Spaghetti Squash might be your answer. Once cooked the squash flesh shreds into threads that look like thin spaghetti, hence the name!
Spaghetti squash has a very mild flavor, but spice it up with your favorite sauce (I chose a vegetable puree and pesto) to create a interesting and delicious meal!
Ingredients:
1 spaghetti squash
2 medium zuchini, chopped
3 Heirloom tomatoes, or more depending on the size, chopped
1 small yellow onion, chopped
2 1/2 tablespoons olive oil (additionally a small amount for brushing the squash)
For pesto:
2 cups, washed, fresh Basil
1/2 cup shelled walnuts
2 cloves fresh garlic, minced
1/2 cup good tasting extra virgin olive oil or as needed
Sea salt and fresh ground Pepper to taste
Serves 2.
Step one: Preheat the oven to 375 degrees.
Step two: Cut spaghetti squash in half, remove seeds with a spoon, brush with olive oil, season with salt and pepper and place in Pyrex dish. Bake for 40-45 minutes, or until you can easily pull the "spaghetti noodles" out with a fork.
Step three: Heat a medium skillet over medium-high heat. Add 1 1/2 tablespoons of olive oil and onion and saute until onion is translucent about 4 minutes.
Step four: Add zucchini and saute for 10 minutes, stirring frequently.
Step five: Add heirloom tomatoes and saute for an additional 8 minutes. Cover and simmer until meal is ready to served.
Step six: Remove squash from oven and allow to cool for 8-10 minutes. Once squash has cooled carefully pull the flesh from the squash using a fork and place in a bowl. Add 1 tablespoon of olive oil and stir well.
Step seven: Place spaghetti squash on a plate and top with veggies and pesto, season with salt and pepper.
For pesto recipe please see Vegan Pesto.
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