I accidentally grew a spaghetti squash. At first I thought it was a weird looking cucumber, but it gre larger, rounder and eventually yellow. I’m so glad we got this extra vegetable from the garden. It’s sweet, a bit crunchy, versatile and fun to make.
- Spaghetti squash (2-3 lbs in size)
- 1 cup Cherry tomatoes
- Fresh Basil, small handful chopped
- 3 tbsp grated parmesan
- 1 garlic clove minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Wash, cut the squash lengthwise and scoop out seeds. Drizzle with 1 tbsp of the olive oil on the flesh side and season generously with salt and pepper. Place on microwave safe dish cut side down and cook approx 10 minutes or until skin feels soft. Remove carefully from microwave and let cool enough to handle. In the meantime, in a small pan heat the remaining 1 tbsp olive oil, place cherry tomatoes in the pan along with the garlic. Salt and pepper to taste. Cook on low to medium heat until tomatoes burst gently, approx 6-8 mins. Remove from heat and set aside. With a fork scrape the flesh from the squash into a large bowl stirring gently to break it up. Pour the tomato mixture on top, season with more salt and pepper if needed, sprinkle with the parmesan and fresh basil.