Spaghetti Squash and Tomatoes

Ingredients:

Squash:

1 medium spaghetti squash, cut in half lengthwise and with seeds removed

olive oil for drizzling (not extra virgin)

salt

 

Sauce:

1 c. yellow tomatoes, sliced in half

1 c. cherry or grape tomatoes, sliced in half

1/4 c. olive oil (not extra virgin)

2 garlic cloves, minced

1/8 tsp red pepper

1/4 tsp black pepper

1/2 tsp salt

3 T. fresh basil

4-5 fresh sprigs of thyme

1 T. fresh oregano

 

1 handful of spinach

 

Directions:

Squash: Carefully cut squash in half lengthwise and remove seeds (this is super easy with a grapefruit spoon).   Preheat oven to 450 degrees and line a baking sheet with aluminum foil.  Place squash halves on pan, cut side up.  Drizzle halves with olive oil and sprinkle with salt.  Bake for 20-30 minutes for small squash and 40-50 minutes for medium to large squash (I may have needed to cook it for 60 minutes- I don’t exactly remember).  Squash is cooked when you can easily pierce it with a fork (similar to how a potato would pierce when done).  Using a spoon, scrape out the strands of squash.

Sauce:

Pour olive oil into a pan and allow to heat for 1-2 minutes.  Add tomatoes and garlic and allow to cook down for 5-10 minutes.  Add salt, black pepper, red pepper, and herbs and cook for another 5 minutes or so.  Add spinach and cook until it’s wilted.  Serve over spaghetti squash.

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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