Garlic Spaghetti Squash With Tomato and Fresh Basil

Garlic Spaghetti Squash With Tomato and Fresh Basil

squash

This spaghetti squash dish can used as a side dish or you can add shrimp or some Italian turkey sausage and make it a meal.  You can use  spaghetti squash to replace pasta in any of your favorite Italian pasta  meals.  It is a little sweeter than pasta and it does not have the starch but it is really yummy.  You will not miss the pasta!  It is really one of my favorites even with a simple meat sauce. 

 

INGREDIENTS

1/8 cup olive oil

1 medium to large shallot minced

4 garlic cloves, finely chopped

3 cups spaghetti squash, cooked and shredded

1 cup grape tomatoes, halved

15 basil leaves chopped

1/2 tsp salt

1/4 tsp pepper

DIRECTIONS

Heat oil in a large frying pan. Add the shallot and saute on a medium flame until translucent. Add the minced garlic and saute for an additional couple of minutes.

Add the spaghetti squash, tomatoes and basil. Saute for about 5-10 minutes. Add salt and pepper to taste and serve hot.

COOKING AND SHREDDING SQUASH

Preheat oven to 350 degrees.  Cut the squash in half  lengthwise.  Scoop out the seeds and the stuff in the middle.  Place the squash on a cookie tray hollow side down and put in the oven.  Depending on the size of the squash it will take 35-50 minutes to cook.  The outside of squash should be soft when when done cooking.  to test to see if it is done you can pierce it with a fork or I just squeeze it myself  (it may be a little hot).   Allow the squash to cool and then take a fork on the flesh side and pull up the flesh.  It should come off in strand using a fork.  

NUTRITIONAL CONTENT per 1 cup: Calories 301.69; Carbohydrates 41.77g; Fat 13.17g; Protein 4.02g