Spaghetti Squash Pomodoro
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons coconut oil
- 1 yellow onion, coarsely chopped
- 1 garlic clove, minced
- 1½ cups cherry tomatoes, cut in half
- 2 tablespoons fresh basil leaves, chopped
- Preheat oven to 400 degrees F.
- Lightly grease a baking sheet. Cut spaghetti squash in half lengthwise and place cut sides down on the prepared baking sheet. Bake 45 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. Sauté onion in oil until tender. Add garlic, and sauté 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 onion, garlic and tomatoes. Top with basil. Serve warm.
Rich in flavor and vitamin A this dish is a vegetarian’s dream dinner! Spaghetti squash is the perfect replacement for exactly what it sounds like… spaghetti! You would never imagine that swapping out a refined carb for a healthy veggie would be so delicious. I love to also add a bit of nutritional yeast to my serving to get that almost “cheesy” flavor. Apart from eye and skin boosting vitamin A, spaghetti squash also boasts a significant amount of vitamin C, potassium, calcium, B vitamins and of course, lots of wonderful fiber. Eat up!