Spaghetti squash with fresh tomato-basil sauce
2
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
This recipe tastes like the essence of summer. Make sure to use really ripe tomatoes and fresh basil for the best flavour.
Ingrédients
Tomato
2¼ pound(s), ripe heirloom or beefsteak, cut into bite-sized pieces (about 5 1/2 cups)
Olive oil
2 tbsp(s), extra virgin
Minced garlic
1¼ tsp(s), finely minced
Fresh basil
½ cup(s), fresh, sliced
Kosher salt
½ tsp(s), or more to taste
Black pepper
¼ pinch(es), freshly ground, or to taste
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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