This is one of Mike’s favorite meals that I make and since he asked me to make it this week I figured I would photograph it and share it here! I personally like this best at the end of the summer just when local tomatoes are starting to end their season but are still deliciously juicy and the spaghetti squash is just coming into season. However, you can really make it any time with produce from the grocery store. This dish is delicious, healthy and super easy to make!
Serves 3-4 depending on the size of your spaghetti squash
- 1 medium spaghetti squash
- 1-2 tablespoons olive oil
- 4 medium ripe tomatoes chopped
- 2 medium shallots diced
- 2-4 cloves of garlic minced depending on your taste (we like it really garlicky!)
- 2 tablespoons chopped fresh basil
- 1-2 teaspoons Italian seasoning (optional)
- Pinch red pepper flakes (optional)
- Salt and pepper to taste
- Preheat the oven to 350F. Cut the spaghetti squash in half and scoop out the seeds. You can keep the seeds and roast them just like you would with pumpkin seeds, yum!
- Rub the cut sides of the squash with a little olive oil, salt and pepper then place cut side up on a baking sheet. Once the oven is preheated place the squash in the oven until fork tender, about 30-45 minutes.
- While the squash bakes prepare the sauce. Chop, dice and mince the tomatoes, shallots and garlic. In a skillet over medium heat drizzle about a tablespoon of oil and saute the shallots until they become translucent. About 3-5 minutes
- Add the garlic and a pinch of red pepper flakes and Italian seasoning if you would like. Saute for 1-2 minutes
- Add the chopped tomatoes and mix well. Let this come to a simmer on medium heat then turn the heat down to medium low. Allow to cook until most of the juices from the tomatoes have cooked down. Usually around 15-20 minutes.
- Clean up any mess left around your kitchen, because I make huge messes! Or prepare other sides to eat with this. Garlic bread? Salad? Those are my favorites!
- At this point your squash should be done. Remove from the oven and let cool until you can safely handle it.
- While the squash cools chop some basil and stir into your sauce. Turn heat to low and cover the skillet.
- Using a fork scrape out the inside of the spaghetti squash making noodles. Cover the noodles in your fresh sauce. You’re ready to eat!