Spaghetti Squash with Fresh Basil and Tomatoes Recipe
Fresh spaghetti squash sauteed with purple onion, fresh basil and tomatoes
Ingredients
- 1 medium spaghetti squash
- 1-2 tablespoons olive oil
- Purple onion, diced
- 3 cloves of garlic, miced
- 1 cup diced fresh tomatoes
- 5-10 fresh basil leaves, julienned
- Kosher salt and pepper, to taste
Directions
- Slice spaghetti squash in half
- Scoop out seeds and strings
- Place both halves face down in a glass, microwave-safe dish filled with 1 inch of water
- Microwave for approximately 15 minutes (or a little longer depending upon the size of the squash) until very tender and strings can easily be scraped out
- Remove dish from microwave and take the squash out of the water to slightly cool
- Holding each half with a towel, take a fork and scrape out the strands of spaghetti squash and put in a separate bowl
- While the squash is cooking in the microwave, heat 1 tablespoon of olive oil in a large frying pan.
- Add the purple onion and sautee for approximately 10 minutes until soft.
- Add the garlic and saute for 1 minute.
- Add the tomatoes and saute for 2 minutes.
- Add another tablespoon of olive oil if getting too dry or could add some water or stock.
- Add the spaghetti squash and mix thoroughly.
- Add the basil, salt and pepper and heat through.
- Serve plain or with grated parmesan cheese.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 6 servings | |
| Calories 51 | |
| Calories from Fat 31 | 61% |
| Total Fat 3.47g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 115mg | 3% |
| Total Carbs 4.83g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.93g | 2% |
| Protein 0.67g | 1% |
