Paleo | Whole30 | Gluten-Free | Vegan | Vegetarian | Dairy-Free | Nut-Free
Is there anything that some fresh tomatoes, garlic, and basil can’t make amazing? I think not. And this spaghetti squash is no exception.
Serves 2 to 4
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Drizzle each of the spaghetti squash quarters with ¾ teaspoon of the olive oil. Sprinkle with ½ teaspoon of the salt and the black pepper. Place the squash onto the baking sheet and roast for 35 minutes, or until it is fork-tender and the edges have lightly browned.
In a small skillet over medium-high heat, heat the remaining 2 tablespoons oil. Add the scallions and cook, stirring frequently, until tender and fragrant, 2 minutes. Add the tomato and ½ teaspoon of the salt to the pan and cook, stirring, until the tomato is heated through, 2 minutes more. Add the garlic and red pepper flakes and cook, stirring frequently to keep from burning the garlic, for 2 to 3 minutes more. Transfer to a large bowl and set aside.
When the spaghetti squash has finished roasting, let it cool for 5 minutes, then use a fork to scrape out the flesh into a large bowl. Toss the squash with the tomato sauce and the remaining ½ teaspoon salt.
Top with the basil and serve.
Note As I’ve mentioned before, cutting a spaghetti squash is no easy feat. You can search online for a million ways to break into one, but here’s how I do it: With a sharp knife, I slice the spaghetti squash lengthwise down the center, then place the halves cut-side down on the cutting board and cut them in half lengthwise to make four wedges. Use a spoon to scrape out the seeds.