Hope you get a chance to make this delicious and satisfying veggie dish that tastes and feels unbelievably similar to spaghetti without the carb load! It's super easy to make and so much fun for kids (and adults!) to use forks to loosen the stringy squash flesh into the center of the "squash bowl"...of course you can dish the long strands into a separate plate but I just thought it was more fun to enjoy it as pictured above!
1 spaghetti squash washed and cut in half lengthwise, seeds and pulp scraped out
2 tablespoons olive oil
3/4 cup grape tomatoes washed and halved
1/4 cup chopped fresh basil
2-3 cloves chopped garlic or garlic powder/granulated garlic
Freshly grated Parmesan cheese
Fine sea salt and freshly ground black pepper to taste
1. Preheat oven to 350 degrees. Brush spaghetti squash with olive oil and sprinkle with salt and pepper. Roast in oven for about 45-55 minutes.
2. While squash is roasting in the oven, heat the remaining olive oil in a pan and sauté chopped garlic for a few minutes. Next add tomatoes, a bit of salt and pepper and sauté another 1-2 minutes and finally finish with fresh basil, give a few stirs and remove from heat. (If you're using garlic powder instead of fresh garlic, just start by sautéing the tomatoes and then sprinkle with garlic powder and finally add basil as above).
3. When the squash is ready, allow it to cool for a few minutes. Then gently using a fork, tease the flesh off of the walls of the squash. You will be left with two bowls of spaghetti squash that look just like actual spaghetti to which you can add the garlicky tomato and basil mixture and toss the ingredients well. Finish with some delicious Parmesan cheese!