Spaghetti squash is an incredibly versatile vegetable that can be used in a variety of dishes. In this recipe, we focus on the delicious flavors and simplicity that come with preparing spaghetti squash as a low-carb alternative to traditional pasta. Lina Vexley, a passionate food enthusiast, discovered this recipe while experimenting with healthy dishes in her kitchen. One evening, she roasted spaghetti squash and combined it with fresh ingredients to create a vibrant, nourishing meal. The combination of fresh tomatoes, herbs, and squash turned out to be a delightful dish that quickly became a family favorite.
Recipe Details
Spaghetti Squash with Cherry Tomatoes and Herbs
Equipment
- Oven
- Knife
- Baking Sheet
Ingredients
- 1 medium Spaghetti Squash
- 1/2 cup Cherry Tomatoes
- 2 tbsp Fresh Parsley
- 1 tbsp Olive Oil
- 2 cloves Garlic Cloves
- 1 whole Lemon
Instructions
- Preheat the oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise and remove the seeds.
- Place the squash halves on a baking sheet, drizzle with olive oil, and roast for about 40 minutes until tender.
- While the squash roasts, chop the cherry tomatoes and fresh parsley, and mince the garlic cloves.
- Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
- In a pan, heat some olive oil and sauté the garlic for a minute before adding the tomatoes and parsley. Stir and cook for 5 minutes.
- Combine the roasted spaghetti squash strands with the sautéed tomato mixture. Squeeze fresh lemon juice over the dish and serve.
Notes
Nutrition
How to Make Spaghetti Squash with Cherry Tomatoes and Herbs
Making spaghetti squash is surprisingly simple and an enjoyable cooking process that brings out the natural flavors of this unique vegetable. Start by preheating your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle both halves with olive oil, sprinkle with salt and pepper, and place them on a baking sheet. Roast the squash for about 40 minutes or until the flesh becomes tender and can be easily scraped into spaghetti-like strands using a fork.
While the squash is baking, prepare the other ingredients. Chop the cherry tomatoes into halves or quarters and set them aside. Mince the garlic and chop the parsley for added freshness and flavor. Once the squash is roasted, take it out of the oven and allow it to cool for a few minutes before using a fork to scrape the squash’s flesh into strands. These strands are the “spaghetti” base for your dish.
In a separate pan, heat a tablespoon of olive oil over medium heat and sauté the garlic until fragrant. Add the chopped tomatoes and parsley, and cook for about 5 minutes. The tomatoes should soften and release their juices, creating a flavorful sauce. After the tomatoes have cooked, combine them with the roasted spaghetti squash strands. To enhance the flavor, squeeze fresh lemon juice over the top. Mix well to combine all the ingredients, then serve this delicious dish.
This spaghetti squash recipe is a healthy, low-carb alternative to traditional pasta and can be easily modified to suit different tastes. Add your favorite vegetables, herbs, or even some grilled chicken for a more substantial meal.
Conclusion
Spaghetti squash is a great way to enjoy a healthy, flavorful dish without the heavy carbs that come with traditional pasta. This recipe is perfect for those looking to eat lighter or follow a low-carb diet. With its simple ingredients and quick preparation, you can have a satisfying meal in just under an hour. Whether served on its own or as a side dish, it’s sure to be a hit with anyone who loves fresh, nutritious food.