Author: Nicole
- 1 spaghetti squash (~ 3 pounds)
- 4 teaspoons extra virgin olive oil, divided
- 2 cups cherry or grape tomatoes, sliced
- 1 medium garlic clove, minced
- 3 tablespoons grated Parmesan cheese, divided
- 2 tablespoons chopped fresh basil
- Fine sea salt and freshly ground pepper
- Preheat oven to 400°F. Place a piece of parchment paper on a baking sheet.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with 1 teaspoon extra virgin olive oil (you don’t need much oil) and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes in the outside.
- Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
- Remove from the oven and turn the squash over so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. Place in a bowl and set aside. Can be prepared a few hours in advance.
- Before serving, heat the remaining 3 teaspoons of extra virgin olive oil in a frying pan over medium heat.
- Sauté tomatoes and garlic until soft, about 3 minutes.
- Stir in prepared spaghetti squash and heat through, about 2 minutes.
- Stir in 2 tablespoons of Parmesan cheese, chopped basil, salt and pepper.
- Remove from heat and sprinkle remaining Parmesan cheese on top. Serve warm.
Recipe by Riegl Palate at https://www.rieglpalate.com/italian-spaghetti-squash/
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