There are loads of ways to enjoy spaghetti squash. Its a wonderful addition to your weekly menu, especially if you're trying to cut back on some of the carb-heavy pasta. This recipe is a nod to not wanting to give up on summer ~ a great combination of an early fall squash with all of your summer favorites! Enjoy!
What you need:
1 Medium-Sized Spaghetti Squash, cut in half and seeds removed
Olive Oil, for drizzling
Salt & Pepper
2 Tablespoons Extra Virgin Olive Oil
2 Large Garlic Cloves, finely minced
1 Pint large Cherry Tomatoes, halved
1 Ball Fresh Mozzarella, diced
Fresh Basil, thinly sliced
Preheat the oven to 375º.
Drizzle each half of spaghetti squash lightly with olive oil. Season with salt and pepper. Place the halves cut side down in a baking dish. Bake the spaghetti squash for 35-40 minutes, or until tender. To check for doneness, slide a pairing knife into the squash and if it glides in easily, it’s ready. If there is resistance, it needs more time.
Let the spaghetti squash cool until you can handle it. Shred the squash into “spaghetti” with a fork. Set aside.
Heat a large skillet over medium-high heat and in the olive oil. Sauté the garlic until fragrant, about 30 seconds, and then add in the tomatoes. Cook the tomatoes until they begin to leave off some of their juices, about 2-3 minutes. Toss in the spaghetti squash and coat evenly in the sauce.
Turn the heat off and add in the fresh mozzarella. Stir gently until the mozzarella begins to melt. Top with fresh basil and taste for seasoning, if needed, add more salt and pepper.