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Spaghetti Squash with Tomato and Basil

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Spaghetti Squash with Tomato and Basil

Okay, yeah, so spaghetti squash is a fall/winter food. And usually, I cook per the season. BUT I was kind of in the mood for one, and thought a summer version would be lovely.

Tomatoes and basil are beautiful right now! Add a little creamy tangy feta to the dish, and voila! …simple, fun, colorful, tasty, and light.

If you have never worked with spaghetti squash before, you must do so at least once. Even if you hate squash, you should try this anyway. And if you have children in the house, baking a spaghetti squash at least once, may be mandatory. It is just too much fun! Plus, you get free labor from the kids. 🙂

Baked Spaghetti Squash

Cut spaghetti squash in half, lengthwise. Scoop out and discard seeds. Slather olive oil over the cut side of each half. 

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Place on a cookie sheet, cut-side down. The steam that develops inside will cook the squash nicely.

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Bake for about 45 minutes, or until a skewer or fork penetrates the squash easily.

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Using a fork, pull the strands of squash away from the peel. Gently fluff.

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If you are letting your kids do this, be sure to let the squash cool off a bit first.

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Add tomato mixture to each half, as much as you like. The size of your spaghetti squash will dictate how much tomato you will use.

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Ugh! I forgot to add my gorgeous creamy feta cheese. But just look at these colors!

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Baked Spaghetti Squash

This squash has a bit of a crunchy texture, which goes well with a vinaigrette and fresh tomato and basil. However, you can opt to saute the squash after baking it, for a bit more tender texture and further flavor development. 

Ingredients

  • one small spaghetti squash
  • one medium tomato
  • a few fresh basil leaves, torn
  • 3 T extra virgin olive oil, plus extra for baking
  • 1 T balsamic vinegar
  • feta cheese
  • salt and pepper, to taste

Method

Preheat oven to 350º

Cut spaghetti squash in half, lengthwise. Scoop out and discard seeds. Slather olive oil over the cut side of each half. Place on a cookie sheet, cut-side down. The steam that develops inside will cook the squash nicely. Bake for about 45 minutes, or until a skewer or fork penetrates the squash easily.

While squash in baking, dice your tomato. Combine olive oil and vinegar. Add salt and pepper. Taste and adjust ratio and seasoning as desired. This is very forgiving. Add tomato and torn basil, and mix.

Using a fork, pull the strands of squash away from the shell. Gently fluff. Add tomato mixture to each half, as much as you like. The size of your spaghetti squash will dictate how much tomato you will use.

Sprinkle with crumbled feta cheese. Salt and pepper to taste.

For a bit of crunch and savoriness, add meatballs or rice balls. Click here for a recipe for delicious vegan veggie-rice balls.

Enjoy!

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  1. Ricki
    RickiJuly 25,14

    “How clever!” These are pretty. They have a “party look”. Will they stay fluffy, if they are made ahead of time? Do you think they might also be good served cold as a salad or appetizer?

    • Chef Gina
      Chef GinaJuly 26,14

      The “noodles” hold their shape pretty well, and are usually sauteed after baking to integrate more flavor and a softer texture. Serving it this way, flavored with something akin to a dressing, is a little more salad-ish. So if it is well seasoned, I am happy with spaghetti squash at room temp, or even cold. And leftovers can be reinvented into a new dish. You get a LOT of “noodles” out of even a small squash.

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