Monday, January 17, 2011

Tomato-Basil Spaghetti Squash

I've wanted to try a spaghetti squash recipe for a while. In this recipe, I put the basil in my garden to good use. I also had some fresh garlic from my CSA and grape tomatoes from the farmer's market. All of these fresh ingredients lent a fresh summery flavor to this meal. I chose to microwave the squash, which was super clean and easy. This recipe uses only half of the squash. We used the rest with eggs in the morning.

1 large spaghetti squash
1 c grape or cherry tomatoes, halved
2 cloves garlic, minced
1 cup basil, cut in thin ribbons or "chiffonade"
2 Tbsp extra virgin olive oil
1 Tbsp good quality balsamic vinegar


  1. Pierce the squash several times with a fork or sharp knife, being sure to pierce all the way through to the middle.
  2. Microwave whole squash at 70 percent power for 15 minutes. Check to see if skin is softened, then continue to microwave in 5 minute increments until skin is very soft and pliable.
    NOTE: Be sure NOT to cook on full power AND that you pierce the squash all the way through, otherwise, you may end up with a squash explosion in your microwave. I've heard rumors...
  3. Remove squash from microwave and let it rest for 5-10 minutes to let it finish steaming. 
  4. Cut squash in half lengthwise. Scoop out and discard the seeds. Scrape squash "noodles" from skin and into a bowl. Reserve half for another use.
  5. While squash cooks, prepare other ingredients and combine them in a medium bowl. Add cooked noodles to bowl and toss gently to combine.

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