Good Healthy Dinner: Savory Spaghetti Squash Toss
Tomatoes and basil seemed a natural fit for this soft,
delicious spaghetti squash. Serve with grated parmesan cheese and crusty bread
for a fabulous meal without meat. Check out.
INGREDIENTS
- One medium spaghetti squash
- Oil or nonstick cooking spray olive oil for bread
- 3 tablespoons olive oil or butter
- 2 medium tomatoes, cored, seeds removed, diced
- Basil, chopped 3-4 tablespoons fresh
- 1 clove garlic, finely chopped and minced
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt or to taste
- Grated Parmesan cheese, for garnish and serve
Preparation time: 10 minutes cooking time: 80 minutes
Total time: 90 minutes Yield: Serves 4-6
PREPARATION
- Line a baking pan with foil and oil with a little olive oil
or nonstick cooking spray. Preheat oven to 375 ° F (190 ° C / Gas 5).
- Cut the spaghetti squash in half lengthwise. Remove the
seeds and soft fibers.
- Arrange squash, cut side down, on the paper tray lined
aluminum. Cover pan tightly with foil and bake for 1 hour. Remove the foil and
turn the pumpkin. Again, cover with foil and bake for about 20 minutes, or
until very tender.
- Scoop squash strands from the shell and mix in a large with
3 tablespoons olive oil or butter, chopped tomato, basil, garlic, pepper and
salt bowl.
- Garnish with a little grated Parmesan cheese and serve hot.
- For 4-6.
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