Tomato Basil Spaghetti Squash

Spaghetti squash is a fantastic low-carb alternative to traditional pasta, and when combined with vibrant tomatoes and fresh basil, it transforms into a deliciously healthy meal. This tomato basil spaghetti squash recipe is not only simple to make but is also packed with flavor.

Ingredients:

• 1 large spaghetti squash
• 2 cups cherry tomatoes, halved
• 3 tablespoons extra virgin olive oil, divided
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/4 cup fresh basil leaves, chopped
• 1/3 cup grated Parmesan cheese (optional for vegan version)
• Additional fresh basil for garnishing

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until tender.
3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is fragrant, about 1 minute.
4. Add the cherry tomatoes to the skillet, and season with salt and black pepper. Cook until the tomatoes are soft and the skins begin to blister, about 5-7 minutes.
5. Once the squash is finished roasting, remove it from the oven and let it cool for a few minutes until it can be handled. Use a fork to scrape out the spaghetti-like strands into a large bowl.
6. Add the cooked tomato mixture to the spaghetti squash, along with the chopped basil, and toss everything to combine. Adjust the seasoning with additional salt and pepper if necessary.
7. Serve the tomato basil spaghetti squash warm, garnished with fresh basil leaves and sprinkled with grated Parmesan cheese, if desired.

Tips:

• For a protein boost, add cooked shrimp or chicken to the dish.
• Spaghetti squash can also be cooked in the microwave to save time: simply place the squash halves cut-side down in a microwave-safe dish with a little water and microwave on high for about 10-12 minutes.

This tomato basil spaghetti squash recipe is the perfect way to satisfy your pasta cravings without the carbs, and it’s sure to become a new favorite in your meal rotation. Bon appétit!