Doin' Some Cookin'... Spaghetti Squash with Tomatoes

Growing up my mom would serve spaghetti squash as a side swimming in butter and salted. It was so good but not the healthiest. In my adult life I have not made spaghetti squash...

Until now!

Better than noodles for any kind of sauce because after roasting the squash you shred it with a fork creating perfect strands and avoid unnecessary carbs.

In this recipe I sauteed onions and tomatoes (my mushrooms weren't good anymore, boo!) with white wine and finished with herbs. Should have also been topped with parmesan cheese but that too was no longer good, ugh!!!

This made for the perfect Meatless Monday meal and is very filling, healthy, and oh so delicious.

With Fall and Winter right around the corner try this while it's in season.

Spaghetti Squash with Tomatoes

From: The Beachbody Blog

Makes 3 Servings

Stars of the Show:

• 1 spaghetti squash, about 3 lbs
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup cherry tomatoes, halved
• dried basil, to taste
• dried parsley, to garnish

And Action:

Preheat oven to 350 degrees.

Place squash on parchment-lined baking sheet. Poke squash 2-3 times with a fork and bake for 1 hour, or until tender. Cool for 20-30 minutes.

While the squash cools down, heat oil in a medium saucepan over medium-high heat.

Add onion, stirring frequently for 3-5 minutes, or until translucent. 

Add garlic, stirring for 1 minute.

Add wine, cherry tomatoes, and basil. Cook and stir frequently for 3-5 minutes or until soft. Set aside.

Cut squash in half lengthwise. Remove seeds and scrape flesh into strands.

Place the squash in a large bowl and combine the onion tomato mixture. Garnish with parsley. Enjoy!