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Spaghetti Squash with Tomatoes, Basil, and Parmesan

My friend brought a spaghetti squash to me with the “what do I do with this” question. We checked the internet, found 4 recipes, took what we liked about all 4 to make 1 recipe and made this amazing dish. My husband loved it too, and he hates squash. Hope you love it too.


Spaghetti Squash with Tomatoes, Basil, and Parmesan

1 medium spaghetti squash

4 Tablespoon olive oil, divided

2 Tablespoon butter

1/4 Cup minced onion

2 cups diced fresh tomatoes, or grape tomatoes halved

2 cloves garlic, minced

2 Tablespoon minced fresh basil

½ teaspoon salt

¼ teaspoon black pepper

Grated Parmesan Cheese


To cut the squash; lay the squash onto a towel to keep it from moving. Then use a large sharp knife, put the point of the knife into the middle and cut down length wise. I also hit the back of the knife with a hammer to get it to go through the tough skin. Be careful!!

After you split the squash completely in half and scrape out seeds. Line a cookie sheet with aluminum foil or parchment paper. Rub the inside of the spaghetti squash with olive oil, salt, and pepper. Place the two sides flesh side down and roast at 350 degrees for 40-50 minutes or until fully cooked. Test by placing a knife into the skin and see if it is soft.

Remove from the oven and let rest until just cool enough to handle. Using a fork, scape the hot squash and it will go into spaghetti like stands.

In a medium skillet, heat 2 Tablespoons olive oil. Add the onion and sauté until soft, add the garlic and tomatoes. Heat until tomatoes are soft. Add the basil, and salt and pepper to taste and pour over the prepared spaghetti squash.

Top with parmesan cheese and enjoy.

*Gluten Free as written. To make Dairy Free use more olive oil in place of the butter and leave off the cheese.

Jan@DairyKeen.com


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