Roasted Spaghetti Squash with Chunky Red Herb Sauce
Spaghetti squash gets its name from the fact that the flesh, when cooked, resembles spaghetti noodles.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1 medium Spaghetti Squash
- 2 tablespoon Olive Oil
- 2 clove Garlic
- 2 medium Tomatoes
- 1 cup Fresh Basil
- 1 cup Fresh Parsley
- 2 tablespoon Red Wine Vinegar
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the squash is tender.
- While the squash is roasting, prepare the chunky red herb sauce. In a blender or food processor, combine the tomatoes, garlic, basil, parsley, red wine vinegar, salt, and black pepper. Blend until the sauce reaches a chunky consistency.
- Once the squash is cooked, remove it from the oven and let it rest for 5 minutes. Use a fork to scrape the flesh of the squash into spaghetti-like strands.
- Serve the roasted spaghetti squash topped with the chunky red herb sauce. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 4g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.