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Tomato Basil Spaghetti Squash BakeĀ 

12/2/2014

7 Comments

 

Tomato Basil Spaghetti Squash Bake

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When I started brainstorming this recipe, it came from a combination of laziness (I'm not ashamed) and a desire to cut my own work load. Cooking a spaghetti squash, shredding it, and then warming up spaghetti sauce, chopping up tomatoes and basil from our garden, stirring, and serving....well, it just seems like a lot! And the dishes it produces- far too many, if you ask me. I knew I could make it easier on myself. How exactly? Well, think of this as a 'one pot' meal, where all you really need is a squash. And maybe a baking sheet.
The beauty of this is that you really do just throw all the ingredients into your hollowed squash halves and bake for about an hour- easy peasy! Once its ready just remove it from the oven, shred the squash with a fork, and serve. Your guests will love the taste, and you'll love the easy clean-up. Its healthy, light. and full of fresh (from our garden, in this case) veggies. So lets give three cheers for a lack of dishes and more time to eat, 'cause thats the ultimate goal. Lets do it!
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INGREDIENTS:
1 medium-sized spaghetti squash
2-3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup tomato sauce
1/2 cup cherry tomatoes, halved
1/4 cup basil, chopped
salt & pepper, to taste

DIRECTIONS:
Preheat oven to 375 degrees. Slice the stem off the top of your squash, then turn on it side and slice it in half lengthwise. Remove seeds and innards, and toss in the compost. Drizzle each half with olive oil, a little over a tablespoon each, and sprinkle each side evenly with minced garlic. Pour about 1/4 cup of sauce into each half, then top each side evenly with sliced cherry tomatoes, basil, salt & pepper. Cover in aluminum foil and place on a baking sheet to catch any drippings. Bake for 50-60 minutes, until mixture is bubbling and squash is fork tender. 
Once ready, remove from oven and use a fork to separate squash strands. If you want, you can scoop mixture into a bowl and stir, if you like more room to work. Otherwise, use a fork to toss the squash pasta and tomato basil mixture together right in the squash halves, and serve immediately. Sprinkle with fresh basil and nutritional yeast to garnish. Makes 6-8 servings. Saves well in an airtight container in the fridge for up to a week. Enjoy!
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7 Comments
Courtney
12/8/2014 12:02:50 am

This was soooo good!! And how brilliant to bake the other ingredients in the squash!! Seriously, thank you for the wonderful recipe. The flavors were amazing & perfectly balanced. Plus, my husband LOVED it, too!

Reply
Kay
12/16/2014 08:46:50 am

This was amazing! Thank you so much for this recipe. Easy peasy and very tasty. Excellent work :-)

Reply
Kitchen Shaman link
9/18/2015 04:56:56 pm

That looks well, stunning. And great idea. Bake in the squash!

Reply
Maxine link
10/15/2015 06:00:03 am

Can I do this in a crockpot?? Unfortunately I don't have an oven where I live now. Perhaps I could make just one half of this squash? It seems like it makes enough with just the one half so it should be good for my roommate and I. No?

Reply
Amber link
10/16/2015 09:45:15 am

You can sure try! I haven't done it, but it seems doable. I would think one half would be enough for two people. Good luck + enjoy!

Reply
Maxine
10/17/2015 03:28:06 pm

Thank you!

Patti
10/16/2015 09:02:48 pm

Very delicious will be a favorite

Reply



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