Spaghetti Squash with Sauteed Tomatoes and Basil
By Linda Dansbury; this is a fast, easy meal - I microwave the squash and the entire dish is ready in about 20 minutes.
1 spaghetti squash
1- 2 tablespoon extra virgin olive oil
1-2 cloves garlic, minced
2 tomatoes, chopped
a nice sized sprig of basil, chopped
salt and pepper
1 teaspoon balsamic vinegar
1/4 cup grated pecorino or parmesan cheese
Using a sharp knife, carefully pierce the spaghetti squash 6-10 times. Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance - microwave for an additional 1-2 minutes.
Let squash cool for a few minutes before handling. Carefully use a large knife to cut the squash in half, lengthwise. The steam coming out when you cut the squash in half can burn you, so be careful. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.
Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash - adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately. Sprinkle with additional basil leaves.