Italian Spaghetti Squash
Author: Nicole
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F. Place a piece of parchment paper on a baking sheet.
  2. 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.
  3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes in the outside.
  4. 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.
  5. 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.
  6. Before serving, heat the remaining 3 teaspoons of extra virgin olive oil in a frying pan over medium heat.
  7. Sauté tomatoes and garlic until soft, about 3 minutes.
  8. Stir in prepared spaghetti squash and heat through, about 2 minutes.
  9. Stir in 2 tablespoons of Parmesan cheese, chopped basil, salt and pepper.
  10. Remove from heat and sprinkle remaining Parmesan cheese on top. Serve warm.
Recipe by Riegl Palate at https://www.rieglpalate.com/italian-spaghetti-squash/