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Saturday, November 8, 2014

Grill Roasted Spaghetti Squash with Tomato Basil Sauce

I can't stop trying to eek out a few more days on the grill before Snow Miser rears his pretty blue head.  Once again I found myself with a spaghetti squash so I cut in half, scooped out the seeds and plopped it on the grill to get just a little smoky flavor.

I'm also using up the last of my home grown tomatoes about now, so a quick warming of onions and garlic with them makes a super quick sauce.

When you chop the basil, do chop up the stems and eat them. They add a tiny crunch and additional basil flavor.

The whole dish is a healthy, tasty, rendition of classic pasta and sauce, just a little different.

Happy Healthy tips: Roast in the oven at 400 degrees if a grill is not an option.

Grill Roasted Spaghetti Squash 
Warm Tomato Basil Sauce

1 spaghetti squash, small to medium sized

1/4 cup water
1/2 cup diced yellow onions
2 cloves garlic, minced
about 20 mini tomatoes, chopped in half 
2 tbls extra virgin olive oil
2 tbls roasted pine nuts
1/4 cup fresh basil, chopped or torn into pieces
salt and pepper to taste
2 tbls toasted pine nuts
Parmesan cheese (optional)

Grill the squash. Cut in half, use a spoon to scrape out the seeds and guts. Drizzle the insides with one tablespoon of olive oil. Place the squash cut side down on a preheated grill, start with high heat. Leave the squash for about 10-20 minutes or until fork tender.

Heat the water in a saute pan, add in the onions. Simmer just a few minutes until they start to become tender. Add in the garlic and tomatoes, simmer 4 minutes to soften the tomatoes, but not to turn them to mush.

The water should be nearly depleted by now but the pan should not be dry; remove from heat. Add the olive oil, the basil and a good pinch of salt and a few good turns of fresh black pepper.

Scrap out the inside of the squash using a fork. Pour the warm tomato basil sauce over the spaghetti squash. Sprinkle with toasted pine nuts and shred Parmesan cheese over the top (optional). Enjoy.

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