How To: Recipe Makeover – Spaghetti Squash with Roasted Tomatoes and Basil

Welcome, 2013.

I wish you all a year of happiness, health and spectacular eating.

What better way to ring in a fresh new year than with a fresh new recipe?

This one ticks all of the popular food-related new year’s resolution boxes:

Meatless? check. Loaded with veg? check. Void of processed ingredients? check.

It’s also a light, bright and fresh tasting; often a tough feat come middle of winter.

I’m having a fling with spaghetti squash at the moment.  Sauteed with a little garlic and seasoned simply with salt and pepper, it’s jumped right in as a side dish replacement for rice, pasta and quinoa and as a brilliant filling for tacos alongside black beans. Next up…spaghetti squash brownies.

I kid.

Prep couldn’t be simpler though. The sticker says so.

For this meal, I used spaghetti squash as a base for roasted cherry tomatoes which I normally serve over a big bowl of pasta. I also added a can of white kidney beans for some oomph.

Once the squash is prepped, I tossed it in a warm skillet with a couple tablespoons of olive oil, the pan of roasted tomatoes and a can of white beans.  Season with salt and pepper, top with freshly grated parmesan cheese and basil and serve.

To save on oven time, the tomatoes and squash can be roasted for the same amount of time at the same temp.

Roasted Spaghetti Squash

Prep time 5 minutes
Cook time 1 hour
Total time 1 hours, 5 minutes

Ingredients

  • 1 Medium spaghetti squash
  • 2 teaspoons canola oil

Note

If you're short on time, you can also microwave a spaghetti squash.  Pierce the squash with a very sharp knife all over the surface.  Microwave on high for about 10-12 minutes, flipping the squash halfway through.

Directions

1. Preheat oven to 375F
2. With a sharp knife, cut the squash in half lengthwise
3. Scoop out the seeds of the squash, and brush the flat edges with canola oil.
4. Roast squash, cut side down for 45-60 minutes on a foil lined baking sheet.
5. Allow squash to cool for 10 minutes, and using a fork, scrape out the flesh.

Looking forward to sharing many more meals with you this year!

Erin

 

 

 

4 thoughts on “How To: Recipe Makeover – Spaghetti Squash with Roasted Tomatoes and Basil

Leave a Reply

Your email address will not be published.