Hey there, lovely food enthusiasts! I’m Zynah Maryam, and today we’re diving into a dish that’s as heartwarming as a cozy family evening. Imagine a plate of tender spaghetti squash, perfectly twirled in a vibrant tomato basil sauce, enhancing the air with its garden-fresh aroma. This recipe is perfect for those bustling fall evenings when you want to create something special that brings everyone together. Spaghetti Squash with Tomato Basil Sauce isn’t just a meal; it’s a celebration of flavors, textures, and shared moments.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 4 cups fresh tomatoes, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with a tablespoon of olive oil, and season with salt and pepper.
- Place the squash halves face down on the prepared baking sheet. Bake for about 40-50 minutes, or until the flesh is tender and can be easily shredded with a fork.
- While the squash is baking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic to the skillet and cook for another 1-2 minutes, until fragrant.
- Stir in the diced tomatoes, salt, black pepper, and red pepper flakes (if using). Let the sauce simmer on low heat for about 20 minutes, allowing the flavors to meld.
- Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands. Add the strands directly to the skillet with the tomato basil sauce and toss to coat evenly.
- Stir in the chopped fresh basil and cook for an additional 2-3 minutes.
- Serve warm, garnished with fresh basil leaves and a sprinkle of grated parmesan cheese if desired.
Helpful Tips
- For a burst of extra flavor, add a splash of balsamic vinegar to the sauce while it simmers.
- If you’re in a hurry, microwave the spaghetti squash for 10-12 minutes instead of baking it in the oven.
- For a vegan version, skip the parmesan cheese or use a plant-based alternative.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Pairings
This Spaghetti Squash with Tomato Basil Sauce pairs wonderfully with a side of garlic bread and a light green salad. For drinks, enjoy it with a glass of crisp white wine or a refreshing sparkling water with a splash of lemon.
Thank you for cooking with me today! I hope your family enjoys this Spaghetti Squash with Tomato Basil Sauce as much as mine does. Don’t forget to share your delightful creations using #ZynahzRecipes or tag us on Instagram. We love seeing your kitchen adventures!
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