No-Noodle Gluten-Free Spaghetti
This vegetarian recipe is low calorie, healthy and very easy to prepare! This recipe can easily be doubled. Omit the Parmesan Cheese to make dairy-free.
1 small spaghetti squash
1 onion, peeled and chopped well
4 garlic cloves, chopped well
8 to 10 fresh basil leaves, chopped (or 2 teaspoon dried basil)
3 tablespoons olive oil
2 ripe tomatoes, cored and chopped
Salt and pepper, o taste
Grated Parmesan cheese (optional – omit for dairy free)
Preheat oven to 350 degrees.
Place spaghetti squash on cookie sheet and bake in oven for about 1 hour, or until soft and a fork can easily pierce the skin.
While the squash is cooking, heat the olive oil in skillet. Add the onion, garlic and basil and sauté for about 5 minutes or until the onions and garlic start to soften. Next add the tomatoes and season well with salt and pepper. Simmer for about 10-12 minutes, stirring occasionally. Set aside.
When squash is done, cut squash vertically in two. Scoop out seeds and dark yellow pulp and strings; running a fork along inside of the squash flesh, pull off the stringy spaghetti-like strands. Keep working with the fork until skin is reached. Repeat with second half.
Spoon the spaghetti squash “spaghetti” into skillet with the simmering tomato sauce. Toss to coat. Turn heat to low, and cook until heating through – about 5-6 minutes.
Optional: Pass grated Parmesan cheese to top.
Makes 2 servings.