There are few things we love more than a big bowl of pasta. But in an effort to skip the carbs and food coma, playing with alternatives like zucchini and spaghetti squash make for amazing subsitutions. When spaghetti squash is in season, it has an amazing natural flavor that pairs well with nearly any sauce. So Super Sam is showing us how to whip it up with roasted tomatos and olive oil.
Here's how it's done:
1 medium-sized spaghetti squash Olive oil Cherry Tomatoes Dried Oregano Red chili flakes ¼ cup mint leaves, chopped S+ P
1. Cut squash lengthwise, scoop & discard pulp & seeds 2. Brush with olive oil, salt & pepper 3. Place cut side up on baking sheet 4. Roast for 40 mins at 350 5. Toss cherry tomatoes in olive oil, dried oregano, salt, pepper, red chili flakes then mix 6. Add tomatoes to oven for 10-12 mins 7. Let squash cool then scrape the meat into a bowl 8. Heat olive oil in large skillet, add garlic & stir 9. Toss in squash, salt & pepper 10. Remove from heat then add roasted tomatoes & mint leaves
Share your favorite spaghetti squash recipes in the comments below!