Spaghetti Squash with Tomato Basil Butter

Spaghetti Squash is a new vegetable for me but I wish I would've found it sooner (like when I was trying to slim down for my wedding) because we would've eaten it at least once a week. This is a vegetable that pretends to be pasta, who would've thought that was ever possible?? The other thing I love about this recipe is there are only a few ingredients. If you are looking for a dinner that is healthy and light this is the way to go.

Adapted from http://www.steamykitchen.com/

Ingredients:
1 Small 2-3lb Spaghetti Squash
1 Pint Cherry Tomatoes
10 Fresh Basil Leaves
2 Cloves of Garlic
1/4 cup Parmesan Cheese
2 Tbsp of Butter
2 Tbsp of Olive Oil
S&P to taste

Parsley for Garnish

Start by preheating the oven to 400 F. Wash your spaghetti squash and CAREFULLY spilt it in half. I found that if you stick your knife all of the way into the squash it will get stuck which is what happen to me so I had to wrestle it out and I was very nervous I was going to cut myself. So you may want to make shallow cuts and work your way around the whole thing. It may split unevenly which is fine. Once you get it open, scoop out all of the seeds and strands in the middle with a spoon.

Put the halves on a baking sheet. Brush the entire inside of the squash with olive oil. Season both halves with salt & pepper. Flip the squashes over so the open seasoned side is down on the baking sheet. Cook them for 45-50 minutes, they should be browned and tender.

Once the squashes come out of the oven let them cool for about 5 minutes so they are able to be handled without burning yourself. Using a fork, shred the entire squash into long strands, you can go in both directions and all the way down until the skin to scrape out all of the flesh. You will have a lot of strands once you shred both sides of the squash.

While the squash is cooking or cooling off you can prep your veggies. Wash and dice the basil and then wash and spilt the tomatoes in half.

In a large saucepan melt the butter and add the garlic. Cook for 2-3 minutes until the garlic becomes fragrant but be careful not to burn it. Add the basil and tomatoes, cook stirring frequently another 3-5 minutes. S&P to taste.

Once the tomatoes have soften and the basil has wilted you add the spaghetti squash strands into the pan. Sprinkle with Parmesan cheese. Cook another 3-5 minutes all together, stirring occasionally. Spoon into bowls, garnish with parsley and more Parmesan cheese if you like.

Enjoy!! - Nicole