The flesh of a spaghetti squash is very stringy -- apparently resembling strands of pasta. This squash serves as a great healthy alternative to sometimes heavier spaghetti. My mom made this yummy-looking dish the other night and sent me a photo. I can't wait to taste this myself!
She didn't give me the exact recipe, but I think it went something like this:
- Spaghetti squash, halved lengthwise and seeded
- 1 can chopped tomatoes
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 tablespoons chopped fresh basil
- Preheat oven to 350 degrees. Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
- Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables and basil.
- Top with freshly-grated Parmigiano-Reggiano. Serve warm.
