VEGAN TOMATO BASIL SPAGHETTI SQUASH

1/2 Medium Spaghetti Squash

1 Tablespoon Olive Oil

2 Garlic Cloves

1 Cup Cherry Tomatoes

3 Tablespoons fresh Basil chopped

Olives (optional)

Salt and Pepper to season


Cut spaghetti squash in half. Remove seeds. Place rind side down in a microwaveable dish with 1 inch of water. Pierce squash a few times with a knife. Microwave 10-12 minutes depending on size and microwave. Let the squash rest at least 5 minutes.

Cut cherry tomatoes in half. Crush garlic and mince. Roughly chop basil. Set ingredients aside in bowls.

In a pan or skillet over medium high heat add olive oil, when the oil starts to look shimmery add cherry tomatoes, then garlic (so it doesn’t burn) . Saute  2-3 minutes allowing flavors to infuse and aromas to be released. Add basil and turn off heat. Season with salt and fresh ground pepper. 

Using a fork scrape out the spaghetti squash onto a serving dish and. Place the sauteed ingredients on top of the squash. Add olives (optional).


Serves 1-2 

Level : Easy

15 minutes










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