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tomato basil spaghetti squash

Tomato Basil Spaghetti Squash


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Description

Tender spaghetti squash in a rich tomato garlic sauce with fresh basil


Ingredients

Scale
  • 12 Spaghetti Squash
  • 1 T Butter/ghee
  • 1 Sweet Onion
  • 34 cloves garlic, crushed and chopped
  • 4 c cherry tomatoes, halved (~18oz)
  • c Olive oil
  • ½ c fresh basil, chopped (~3oz pkg)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°, rinse outside of spaghetti squash, pat dry
  2. Place spaghetti squash on a rimmed sheet and bake 25-30 minutes
  3. Remove spaghetti squash from the oven.  Using a towel to handle hot spaghetti squash, slice off the stem and cut in half length-wise.  Scoop out seeds, discard (if it is hard to cut, put back in oven another 5-10 min
  4. Place both sides face up onto parchment, season with salt and pepper and return to oven, bake an additional 20-30 minutes, until squash is tender (easily pierced with a fork) and separating from rind and slightly browned on top.  Remove from oven
  5. Using a towel, “spaghetti” the squash: using a fork, gently rake the inside of the squash, producing long strands
  6. Remove all spaghetti and place on a plate, allowing steam to escape (so it doesn’t get too soggy)
  7. While spaghetti squash is in the oven, heat a sauté pan over medium heat, sweat onion over in butter/ghee.  When onion is softened, add garlic (add salt and pepper to taste)
  8. Add tomatoes and simmer uncovered until tomatoes are wilted/mushy and juice is reduced ~10-20 minutes, add salt and pepper to taste and stir occasionally
  9. When spaghetti squash is ready, reduce heat on tomato mixture to low, add olive oil and mix well (it will not look like it will combine at first, but keep mixing)
  10. Immediately before serving, add fresh basil (you can portion for freezing here) and mix well and then add spaghetti squash, coat in sauce, and any additional salt if needed.  Using tongs, transfer to plates to serve!

Notes

Dairy free:  you can use a 1 T olive oil instead of butter/ghee, but don’t add the full amount until the end–it will maximize the flavor and be easier to mix once a lot of the tomato juice has evaporated off.

You can prep spaghetti squash ahead of time–up to a week.  I like to do this when I making/eating/cleaning up or even watching TV.  It is not active cooking time to stick it in the oven.

  • Prep Time: 0:10
  • Cook Time: 1:00
  • Category: Savory
  • Method: Saute
  • Cuisine: Italian