I love squash, squashy, squash squash…or is it scotch that I love…hmmm…either way this baked spaghetti squash recipe is da bomb!
Spaghetti squash is totally one of the best vegetables out there! It’s just so damn versatile; it can be your meatless main, a great side, and it has a built in container! Like what other vegetable can even say that?!
The only downside for me as far as spaghetti squash goes is how much I love roasted spaghetti squash vs. how long it can take to roast spaghetti squash. Sometimes roasting for 45 minutes + is just not an option but now-a-days (am I old enough to say things like now-a-days?) there are tons of great recipes for your slow cooker or even the microwave that can cut your cook time way down – so no excuses, make this Tomato Basil Spaghetti Squash with Parmesan RIGHT NOW! For 2-4 servings you’ll need:
- 1 Whole Spaghetti Squash
- 1 Small Onion, Chopped
- 1-2 Cloves of Garlic, Minced
- Tomatoes (whatever kind is on sale is fine but the cherry tomatoes are nice for a splurge), quartered or halved, or leave some whole – no worries!
- ¾ C Parmigianino Reggiano, Grated (this is great recipe to use really good cheese in – none of that pre-grated crap please! If you’re not sure what constitutes really good cheese go visit the folks at Paddy’s Cheese, tell ‘em I say “Hi!”.)
- ½ C Fresh Basil, Chopped
- 2 tsp Tomato Paste
- 1 tsp Balsamic Vinegar
- Salt and Pepper to taste
If you have the time I definitely love roasting the squash, to do that preheat your oven to 375, cut the squash in half, drizzle with EVOO and season with salt and pepper. Place cut side down on a baking sheet and roast for 45 minutes – I actually like to flip them a couple times as they cook so the cut side can get some browning action as well. You’ll know it’s cooked when you run a folk across the flesh and the strands pull away easily. Let the squashes cool while you make the sauce.
Heat some EVOO in a pan over medium heat and sauté the onion until just translucent, add in the garlic and cook for a minute or two. Add in the tomatoes and let them kind of wilt and burst, a few minutes more, then add the balsamic, salt and pepper. Add the spaghetti squash strands and the tomato paste and toss to coat everything.
Right before you serve add in the basil and the Parmigianino Reggiano, garnish with a little extra basil (and maybe another sprinkle of parm if you’re nasty!).
This reheats like a dream so make a big batch and you’ve got lunches for the week!