spaghetti squash pasta
Squash has always been a bit intimidating to me. They're so big and difficult to cut, how will I ever cook this!? Well, after getting a local garden growler that had a spaghetti squash in it I decided it was time to finally try it. Turns out, it's not that tricky! It's also a great replacement for pasta because it's healthier, gluten free and very tasty. This recipe makes two large servings of squash spaghetti.
- 1 spaghetti squash
- 1/2 cup of fresh basil
- 1 cup of organic tomato sauce
- 2 tablespoons of extra virgin olive oil
- a dash of sea salt and pepper
Preheat oven to 400 degrees.
Slice the spaghetti squash in half vertical, and scoop out the guts and seeds (save the seeds!)
Spread 1 tablespoon of olive oil on each side after you've scooped out the seeds and add a dash of salt and pepper.
Place on a pan lined with parchment paper face down so the flat part is on the pan.
Cook for 30 minutes or until the squash is tender enough that you can put a fork through it.
Use a fork to scrape out the squash. It will form noodle-like strings.
Serve with basil and organic tomato sauce.
Enjoy this healthier version of a classic Italian dish!