Looking for the perfect light, healthy summer dish? We’ve got you! Spaghetti squash is the perfect vessel for your favorite pasta dish, but it’s much less heavy than a huge bowl of regular spaghetti. It’s extremely versatile and can be made with whatever ingredients you want. Here’s how to make a delicious summer-inspired spaghetti squash dish.
- 1 spaghetti squash
- Olive oil
- 10-15 cherry tomatoes
- Meat or vegetables of your choice (we like spicy Italian sausage)
- 1-2 cups tomato sauce
- Preheat your oven to 375 F.
- With a fork, stab the squash and put it in the microwave for 5 minutes. This will allow the squash to get soft enough to cut in half.
- After microwaving, let it rest until it’s cool enough to handle. Cut it down the middle lengthwise, into two long halves.
- Use a spoon to scoop out all the seeds.
- Drizzle olive oil, salt and pepper. Then, massage and spread evenly over the spaghetti squash.
- Place the halves flat onto a baking dish, with the rounded part of the squash facing upward.
- Bake for 35-45 minutes or until the skin blisters. The squash is ready once it’s fork-tender.
- Once the squash is out of the oven, take a fork and “fluff” the squash. Run your fork through the squash and scrape the edges to get as many spaghettilike strands as you can.
- Cut your cherry tomatoes in halves.
- Heat a pan with olive oil and let the tomatoes saute for 3 minutes.
- Add your cooked meat or vegetables, and mix them in with the sauteed tomatoes.
- Once combined, add the spaghetti squash and tomato sauce to the pan and stir.
- Serve with cheese or herbs on top and enjoy!
Making spaghetti squash is the perfect way to channel your favorite pasta flavors into a much lighter summer dish. It is super customizable, so add whatever you want and enjoy.