If you’re looking to eat a little cleaner this year, swapping carbs out of everyday meals is an easy start. If you’re addicted to pasta (like me), consider using spaghetti squash in your favourite pasta dishes as a healthy and light alternative.
This recipe is quick and easy, and the fresh herbs, tomatoes and Parmesan evoke the flavours of classic spaghetti dishes. You can add different vegetables in, and I’d also recommend adding crushed garlic for more flavour. You can also add crushed red pepper flakes if you like things spicy.
- 1 small (1.5 lb) spaghetti squash, halved lengthwise with seeds discarded
- 1 cup thinly sliced cherry tomatoes
- 3 tbls freshly grated Parmesan
- 2 tbs olive oil
- 1/4 cup shredded fresh basil leaves (plus additional for garnish)
- 1 tsp chopped fresh oregano
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- In a glass baking dish, place the squash cut side down in about 1/2 inch of water. Cover with aluminum foil. Bake for 20-30 minutes or until it is tender and easily pierced with a fork.* Remove from oven and allow to cool slightly.
- In a large bowl, whisk together the olive oil, 1/4 cup of basil, the oregano, and 2 tablespoons of Parmesan. Stir in the tomatoes and season with salt and pepper.
- When the squash is cool enough to handle, scrape it with a fork to form strands. Add the strands to the tomato mixture, and toss until combined.
- Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with additional basil.
*You may need to adjust the cooking time based on the size of the squash.
Recipe source: www.loveandoil.com
Featured image source: www.loveandoil.com