- 1 5-7 pound spaghetti squash
- 2T Olive oil
- 1 cup diced, fresh tomato
- 1t chopped garlic
- salt and pepper to taste
- fresh or dried herbs to taste
- With a large knife, cut both ends off of the squash; then standing it on one end, cut squash in half lengthwise
- Scoop out seeds with a spoon and discard
- Lay squash flat in a baking dish, skin side up
- Add enough water to the baking dish to cover the bottom
- Bake in a 350F oven for 1-2 hours or until squash is soft to the touch
- Remove from the oven and allow to cool
- Once cool, scoop out the flesh away from the skin and save; discarding the skin. This should come away from the skin fairly easy and in what looks like strings of spaghetti, thus the name
- Heat olive oil in a saute pan or cast iron skillet to medium high
- Add tomato and garlic, salt and pepper and herbs
- Saute for about 1 minute or until garlic starts to brown
- Add squash and reduce heat to medium low; cook, stirring occasionally for 3-5 minutes
- Taste for additional seasoning and serve
- Spaghetti squash is a great fall vegetable that few it seems know what to do with.
- It does take a little time to get the squash ready to saute, but this part may be done in advance so you will only be minutes away from dinner.
- This goes great as a side with just about anything, or even on its own as a vegetarian option.
- The size given in the ingredients for the squash seems to be about the average you will find; this will feed 6-8 as a side dish.
- Total time will be around 2 hours including the baking of the squash, but the remainder of dinner can be pulled together while this is happening!