Spaghetti squash with fresh tomato-basil sauce
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This recipe tastes like the essence of summer. Make sure to use really ripe tomatoes and fresh basil for the best flavour.
Ingredients
Tomato
2¼ pound(s)
Olive oil
2 tbsp(s)
Minced garlic
1¼ tsp(s)
Fresh basil
½ cup(s)
Kosher salt
½ tsp(s)
Black pepper
¼ pinch(es)
Spaghetti squash
2½ pound(s)
Instructions
1
In a large bowl, toss together tomatoes, oil, garlic, basil, salt and pepper; let stand, tossing occasionally, until tomatoes release their juices and mixture is quite juicy, about 10 to 15 minutes.
2
Meanwhile, cut spaghetti squash in half and scoop out seeds; place squash in a covered microwave-safe dish. Cook on high power until strands of squash separate when flesh is scraped with a fork, about 15 minutes. Alternatively, you can roast squash for about 20 minutes in oven.
3
Scrape spaghetti squash from peel with a fork to form strands; add to bowl with tomatoes and toss to coat. Yields about 2 cups per serving.
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