Gluten Free -- Spaghetti Squash with Tomatoes

[Guest guest]

Spaghetti Squash with Tomatoes

Spaghetti squash is a rich, mellow vegetable and when accented with

sautéed fresh tomatoes, and balsamic vinegar, it becomes a delicious entrée.

 

1 large spaghetti squash, cut in half lengthwise

3 TB olive oil

5 medium firm, ripe, tomatoes, peeled, seeded and chopped

1 clove garlic, peeled and minced

1/4 cup white balsamic vinegar or white wine vinegar

Salt and ground black pepper

1/4 cup grated or shredded Parmesan cheese

1/2 cup fresh basil, chiffonade (stack leaves, roll up and cut into thin

strips)

 

Preheat oven to 350º F.

 

Cut squash in half. Wrap squash halves in foil, place on baking pan/dish,

cut side down.

 

Bake or 45 minutes, or until tender.

 

Remove squash from oven and remove foil. Scoop out seeds and stringy fibers

and

discard. With a large spoon scoop out flesh into an oven proof serving bowl.

Using

two forks, pull apart flesh so that it separates into spaghetti strands.

Place bowl in a

warm in oven.

 

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

garlic

and sauté 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.

 

Serves 4 to 6.

 

Gluten Free Recipe