The squash selection is starting to dwindle at the grocery store so I have been stocking up (they have a very long shelf life). While grocery shopping yesterday the fresh tomato selection was subpar, so instead I opted for sun-dried tomatoes to change it up a little and still get a lot of the health benefits of fresh tomatoes. Sun-dried tomatoes add a lot of flavor and a nice texture. I also picked up some fresh basil and put together this simple, healthy, and delicious dish!
Spaghetti Squash with Sun-dried Tomato and Basil
Recipe Makes 3-4 Servings (small to medium squash)
1 Spaghetti Squash
1 cup of chopped Sun-Dried Tomatoes
1/2 cup of chopped Basil
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
4 chopped Garlic Cloves
Salt and Pepper
Parmesan Cheese (optional for topping)
Preheat oven to 350. Cut spaghetti squash in half lengthwise, clean out seeds and stringy stuff and place in a foil lined pan with the cut sides face up. Lightly coat with olive oil and season with salt and pepper, bake for 1 hour. When there is about 10 minutes left for the squash, heat olive in a large saute pan on medium heat and add garlic. After 2-3 minutes add sun-dried tomatoes and basil. Saute for another 4-5 minutes, and remove from heat. Remove the spaghetti squash from the oven, using a fork remove the insides (they should easily pull out like vermicelli noodles). In a large bowl combine sun-dried tomatoes, basil, garlic and olive with the spaghetti squash. Add the balsamic vinegar and toss all ingredients. Serve and top with parmesan cheese, if desired!
What's your favorite winter squash?