Easy Italian Style Spaghetti Squash
(shout out! to Jessica Fuester and Weston Brown for this one!)
Looking to add some variety to your next meal? This is an easy recipe to make, the taste is fresh and makes a great meal or side in the spring or summer.
The flesh of spaghetti squash comes out in strands, much like noodles. Enjoy as a fun substitute for your favorite pasta and relish the added nutrition. It contains vitamin C, A, Iron, Calcium, Carotene and potassium.
The texture has a slight crunch that makes every bite an adventure. Let us know what you think or what modifications you made to make this dish even better!
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- 1 large spaghetti squash
- 4 Roma tomatoes OR 14 oz diced tomatoes
- 2 (or more) large cloves of garlic
- Dried parsley and basil to taste
- 1 teaspoon salt
- ½ stick butter
- Preheat oven to 375°
- Poke 3-4 holes in squash with knife, place on baking sheet or glass baking pan
- Bake for 45 minutes to an hour, test doneness with knife, should be tender/firm not mushy.
- Set squash aside to cool
- Sauté garlic, butter, and spices
- Cut squash in half, deseed
- Scrape the stringy squash into pan with the sautéed sauce, add tomatoes
- Toss in pan over medium heat for 3-4 minutes
- Serve warm - garnish with finely grated Parmesan cheese.
The rind is very hard - if you don't want to poke holes. .. just roast squash at a lower temp - try 250 for at least 1 hour . .then it will be easy to cut . .just let it cool a bit before cutting, poke it lightly to let off steam
If you currently receive food from our Organic Food Service (Co-op Style or Boxed to your Door) , thank you! If you not, we would love to welcome you as a new customer. See organic food delivery for more details.
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