Sauteed Spaghetti Squash with Roasted Tomatoes
Spaghetti squash gets its name because, when cooked, the flesh shreds into strands that resemble spaghetti noodles.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Sauteed Spaghetti Squash with Roasted Tomatoes
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
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Place the squash halves on a baking sheet, cut side up. Drizzle with olive oil, salt, and pepper. Roast in the oven for 35-40 minutes, or until the squash is tender and easily shredded with a fork.
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While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and garlic, and sauté until the tomatoes burst and release their juices, about 5 minutes.
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Using a fork, shred the roasted spaghetti squash into strands and add it to the skillet with the tomatoes. Toss well to combine.
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Cook for an additional 5 minutes, until the flavors meld together. Season with salt and pepper to taste.
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Serve the sautéed spaghetti squash with roasted tomatoes garnished with fresh basil leaves.
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.
