I know you are probably just getting into the swing of the crazy school-year schedules. Between football practice and music lessons and homework, there is not a whole lot of time for dinner prep. I’ve found a quick, simple spaghetti dinner recipe I thought I’d share: spaghetti squash with fresh tomato and basil sauce from Diets In Review.
If you’ve never cooked a spaghetti squash, there is absolutely no need to panic. You get a nice, big knife to cut it in half (the long way), scrape the seeds (kinda like a pumpkin), cover, and microwave. If you are looking for a gluten-free or low-carb option, this winter squash is the answer.
- 1 pound ripe tomatoes, cut into chunks (3 cups)
- 2 tablespoons thinly slivered red onion
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- ¼ cup thinly sliced fresh basil
- One (2¼-pound) spaghetti squash, cut in half lengthwise, seeds removed
- Put tomatoes, onion, olive oil, garlic, salt, oregano, and pepper in a large bowl and toss to mix.
- Let stand, tossing occasionally, until very juicy, about 30 minutes.
- Meanwhile, put squash in a microwave-safe plate or bowl. Cover and cook on high until strands of squash separate when flesh is scraped with a fork, about 8 to 10 minutes.
- Scrape spaghetti squash flesh from the peel, using a fork to form strands.
- Stir basil into tomato mixture. Mound squash on serving plates and top with sauce.
~Dr. Marea White