Spaghetti Squash is the perfect fall ingredient, a perfect meal or side dish! Spaghetti squash is loaded with fiber and vitamin C. Its name is attributed because of how its flesh that once cooked comes apart in long strands similar to spaghetti.
How It's Made
1 small spaghetti squash
3 tomatoes, diced
1 garlic clove, minced
Dried or fresh basil & oregano
4 tbsps olive oil
¼ cup Pine Nuts
1 tsp spicy Sriracha sauce
sea salt and pepper to taste
Slice the squash in half lengthwise and drizzle a little olive oil on top. Sprinkle a little salt & pepper. Place both halves face down so that the flesh is on the baking sheet.
Bake in the oven at 350°F for 30 to 40 minutes until the flesh is lightly roasted and tender when a fork is inserted.
While the squash is baking prepare the sauce by mixing together the tomatoes, garlic, spices, spicy sauce and olive oil. Add the salt & pepper to taste.
Once cooked, let the squash cool down for 5 to 10 minutes. Scoop & shred the squash flesh all while keeping the skin to use as serving bowl. Garnish the squash with the tomato mix & top with roasted pine nuts.
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!