Allow me to paint you a succulent still-life: imagine, if you will, twirled threads of spaghetti squash, tender and flavorful, married perfectly with the bold kick of tomatoes and a hint of aromatic basil – a flavorful symphony on your plate! Today, we will be diving fork-first into the heart-healthy recipe of “Spaghetti Squash with Tomato and Basil”. Bursting with a wealth of flavors and offering splendid nutritional value, this dish is a testament to how healthy choices need not compromise on taste.
Ingredients List
Laying the table for this intriguing rendezvous of taste and health, we have:
- 1 medium-sized Spaghetti Squash
- 2 cups of fresh Tomatoes, diced
- 1 cup of fresh Basil leaves, roughly torn
- 2 cloves of Garlic, minced
- 2 tablespoons of Olive Oil
- Salt and Pepper to taste
- Grated parmesan for garnishing (optional)
Instructions
Now that we’re armed with our culinary arsenal, let’s march forward into the battlefield of flavors!
- Preheat your oven to 375°F. Cut the spaghetti squash in half, lengthwise, and scoop out the seeds. Drizzle a bit of olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and bake for around 40 minutes until the squash is tender.
- While your squash is baking, heat some olive oil in a skillet. Toss in the minced garlic until it emits a pleasant aroma.
- Throw in the diced tomatoes and cook on medium heat until they soften.
- Once the squash is done, let it cool for a bit, then using a fork, gently scrape the insides to get your spaghetti squash strands.
- Mix these strands in your tomato and garlic concoction and stir well. Add torn basil leaves and give it one final mix.
Cooking Time & Servings
From start to finish, this dish takes roughly 1 hour to prepare and serves around 2-3 people. Remember, all good things to those who wait–and this recipe is no exception!
Nutritional Information
This dish doesn’t just set off fireworks on your palate; it showers your body with a cascade of nutrients as well. Packed with vitamins A & C, rich in fiber, and low in calories, Spaghetti Squash makes for a hearty choice for everyone. A unique highlight is the abundance of Coenzyme Q10 (CoQ10), which is vital for heart health.
Tips and Tricks
A few expert touches can take this Spaghetti Squash with Tomato and Basil from great to gourmet. Try adding a sprinkle of parmesan cheese on top or a dash of red pepper flakes for some extra heat. For vegan or dairy-free folks, replace the parmesan with nutritional yeast.
As we bring this culinary journey to a close, remember that…
This Spaghetti Squash with Tomato and Basil is an experience of flavor, health, and satisfaction. It demonstrates exquisitely how nutritious ingredients, tuned with thoughtful cooking, yield meals that are both delightful and beneficial.
Get creative, play with the notes of flavor, and don’t forget to share your culinary triumphs with us! Did you use a specific type of tomato or toss in some extra ingredients? Let us know in the comments below.
Frequently Asked Questions
1. Q: Can I replace the basil with other herbs?
A: Yes, you can experiment with herbs like parsley or cilantro.
Q: Can this recipe be made vegan?
A: Absolutely! Ditch the parmesan or use vegan cheese instead.Q: How do I store the leftover spaghetti squash?
A: Keep it in an airtight container in the fridge for around 3 days.Q: Is spaghetti squash gluten-free?
A: Yes, it is! It’s a fantastic pasta substitute for those avoiding gluten.Q: Can I cook the spaghetti squash in a microwave instead of an oven?
A: Yes. Cut it in half, scoop out the seeds, and place in a microwave-safe dish with a bit of water. Cook for around 12 minutes.
And there you have it, a heart-healthy recipe that marries lip-smacking deliciousness with a nutritional powerhouse. So, what are you waiting for? Get cooking!
