Imagine twirling your fork into a plate of "pasta" that's not only incredibly delicious but also guilt-free and packed with nutrients. This Spaghetti Squash Tomato Basil Garlic recipe is about to revolutionize your dinner routine, transforming a humble squash into a mouthwatering Italian-inspired dish that will make you forget all about traditional pasta. Get ready to tantalize your taste buds and impress your family with a meal that's as healthy as it is irresistible!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Spaghetti squash
- Tomatoes
- Fresh basil
- Garlic
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Drizzle the inside of the squash halves with olive oil, then season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh becomes tender and easily pierced with a fork. The outer skin should look slightly golden and slightly collapsed.
- While the squash is roasting, prepare the tomato basil sauce. Mince the garlic cloves finely. Chop fresh tomatoes into small, uniform pieces.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add chopped tomatoes to the skillet, season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until tomatoes break down and form a light sauce.
- Once squash is done, use a fork to scrape the flesh, which will naturally separate into spaghetti-like strands. Transfer strands to a serving dish.
- Pour the tomato garlic sauce over the spaghetti squash strands. Tear fresh basil leaves and sprinkle generously over the top.
- Serve immediately, optionally garnishing with additional olive oil, fresh cracked pepper, or grated Parmesan cheese if desired.
Tips
- • Choose a firm, heavy spaghetti squash with a deep yellow color for the best flavor and texture. • When cutting the squash, use a sturdy, sharp knife and cut carefully to ensure even roasting. • Don't rush the roasting process - letting the squash caramelize slightly enhances its natural sweetness. • For extra flavor, try roasting the squash with herbs like thyme or rosemary. • If the squash strands seem too watery, pat them dry with a paper towel before adding the sauce. • For a protein boost, consider adding grilled chicken or sautéed shrimp to the dish. • Fresh basil is key - add it at the very end to preserve its bright, aromatic flavor.
Nutrition Facts
Calories: 175kcal
Carbohydrates: 14g
Protein: 2g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
