This recipe is so versatile. It can easily be made on the grill by slow cooking the spaghetti squash and then grilling the other vegetables using a grilling basket.
This recipe is so versatile. It can easily be made on the grill by slow cooking the spaghetti squash and then grilling the other vegetables using a grilling basket. It is also delicious as a "raw" dish. Use a grater to make long noodles from zucchini or butternut squash and then toss all the raw vegetables together.
2 spaghetti squash, halved and seeded
1/2 to 1 cup (125 to 250 ml) water
3 Tbsp (45 ml) extra-virgin olive oil, divided
1 medium red onion, sliced thin
1 medium zucchini, diced
4 fresh tomatoes, diced
1/2 tsp (2 ml) sea salt
1/2 tsp (2 ml) freshly ground black pepper
1/4 cup (60 ml) fresh basil, minced
1/2 cup (125 ml) parmesan cheese (or soy equivalent)
Preheat oven to 350°F (180°C). Place squash halves on a baking dish, add water, cover, and bake 30 minutes. Remove from oven and allow to cool. Drag a fork across the flesh of the squash to create spaghetti strings. Mound them on four dinner plates, serving one half squash per plate.
While squash is cooking, heat 2 Tbsp (30 ml) olive oil in a fry pan, add onion and zucchini, and cook 4 minutes. Add tomatoes, salt, and pepper, reduce to low, and simmer 10 minutes.
Serve cooked tomato mixture on top of spaghetti squash, drizzle with remaining olive oil, and garnish liberally with basil and a sprinkle of parmesan cheese. Serves 4.
Source: alive #262, August 2004