Spaghetti Squash with Basil Tomato Sauce
Yields 4 to 5 cups
- Preheat the oven to 425 degrees.
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Rub the squash with 1 tablespoon oil and sprinkle with salt and pepper.
- Place on a baking sheet, cut side up, and roast for 45 to 60 minutes, or until tender.
- Once it is done, run a fork over the spaghetti squash to separate it into strands
• 12 plum tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion minced
• ½ cup water
• 1 cup fresh basil leaves, chopped
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
Directions for Tomato Sauce:
- Peel, core, and dice the tomatoes. To peel tomatoes, immerse them in boiling water for 20 to 30 seconds and then dip them in cool water. The peels will slip off.
- In a large saucepan, heat the olive oil over medium heat and sauté the garlic and onion until tender, 4 to 5 minutes.
- Add the tomatoes, water, basil leaves, parsley, salt, and pepper. Bring to a boil and then reduce heat, simmering uncovered for 45 minutes and stirring occasionally to make sure the tomatoes are well mixed. If you prefer a smooth sauce, allow the sauce to cool and then blend in a food processor.
- Refrigerate the leftover sauce for up to 5 days or freeze until needed.