SPAGHETTI SQUASH WITH SUNDRIED TOMATO, GARLIC & BASIL

Missing the flavor of a great Italian side dish of pasta? This recipe is a perfect alternative with loads of flavor. It’s so delicious and easy, yet feels very upscale. It’s a great way to dress up an every day vegetable. The sundried tomatoes add a rich, tangy taste and a soft, velvety texture.

Plan: (Standard, Vegan/Vegetarian, & Maintenance)

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Serving information: One serving of this recipe is 1 cup cooked and covers your vegetable and 1/2 fat for one meal.

SPAGHETTI SQUASH WITH SUNDRIED TOMATO, GARLIC & BASIL

INGREDIENTS

1 medium/large spaghetti squash
1 Tbsp avocado oil
2 Tbsp extra virgin olive oil
5 cloves garlic, thinly sliced
2 Tbsp fresh basil, chopped
1 tsp. dried basil
1 tsp. dried parsley
1/3 cup sundried tomato, chopped*
Pink Himalayan salt & freshly-ground pepper, to taste
Optional: sprinkle with Parmesan (maintenance) of Vegan Parmesan (GHS recipe)

INSTRUCTIONS

Preheat oven to 400˚F. Cut spaghetti squash in half and scoop out the seeds. Brush squash with avocado oil and place cut side up on a baking sheet. Bake 45-60 minutes or until knife inserted goes through easily. Squash should have caramelized edges (adds flavor).
Heat extra virgin olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes. Then add fresh and dried basil, parsley and sundried tomato, cooking for another minute. Add in a few Tbsp of water and mix well while simmering. (Can add another Tbsp of olive oil if dry.)
Carefully using a fork, shred the spaghetti squash into the skillet, along with the salt and pepper. Toss lightly.
Top with Parmesan cheese (maintenance) or Vegan Parmesan, if desired.

*Use the sundried tomatoes in a jar with olive oil and no sulfites/preservatives. Can be found at most grocery stores.