Gluten Free -- Spaghetti Squash with Tomatoes

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Gluten Free -- Spaghetti Squash with Tomatoes

 

1 large spaghetti squash, cut in half lengthwise

3 TB olive oil

5 medium ripe tomatoes, peeled, seeded and chopped

1 clove garlic, peeled and crushed

1/4 cup Balsamic vinegar

Salt and ground black pepper, to taste

1/4 cup Parmesan cheese, freshly grated

1/2 cup fresh basil, cut into strips

 

Preheat oven to 350º F.

 

Cut squash in half and remove the seeds. Wrap squash halves in foil, place

on baking pan

and bake for 45 to 60 minutes, or until tender.

 

Remove squash from oven and remove foil. With a large spoon scoop out flesh

into a bowl.

Using two forks, pull apart flesh so that it separates into slightly crisp

spaghetti strands.

Transfer to an oven proof dish and keep warm in oven.

 

In a large-sized sauté pan, warm olive oil over medium heat. Add tomatoes and

garlic and

cook for 20 to 30 minutes, until mixture is thick. Add vinegar, salt and

pepper to taste.

 

Remove squash from oven and top with the prepared tomato sauce. Sprinkle with

Parmesan cheese,

and basil strips.

 

Serve immediately.