Vegetarian and ideal for summer, this easy and delicious recipe will have you going back to spaghetti squash and putting down that spiralizer. Al dente with a hint of garlic, fresh tomatoes and basil.
- 2 books spaghetti squash
- 2 tablespoons Extra virgin olive oil, divided
- 1 cup Cherry tomatoes
- 1 clove minced garlic
- 3 tablespoons Grated parmesan
- 1 tbsp Fresh basilic
- Salt and pepper to taste
Wash, cut the squash lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil on the flesh side and season generously with salt and pepper. Place in a microwave-safe dish, cut side down, and cook for about 10 minutes or until the skin is soft. Carefully remove from microwave and allow to cool enough to handle.
Meanwhile, in a small saucepan, heat the remaining tablespoon of olive oil. Place the cherry tomatoes in the pan with the garlic. Add salt and pepper to taste. Cook over low to medium heat until the tomatoes gently burst, about 6 to 8 minutes. Remove from heat and set aside.
Using a fork, scrape the flesh from the squash into a large bowl, stirring gently to break it up. Spoon the tomato mixture over the top, season with more salt and pepper if needed. Sprinkle with parmesan and fresh basil.