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3 cloves garlic, minced
Split squash lengthwise with a heavy knife, scrape out and discard seeds. Easiest cooking method is in the microwave, but bake it if you wish. For the microwave, place inside up in rectangular glass dish, add 1/4 cup of water in the dish.
Cover with plastic wrap and cook on high for about 10 minutes, or until just al dente. While its cooking, make the sauce.
Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes.
Remove from heat. Transfer hot, cooked pasta to large bowl.
To assemble, scrape the squash halves across (horizontally) to free the spaghetti try and keep it fluffy, place in serving dish. We use a large shallow pasta bowl. Toss gently with tomato mixture and the fresh chopped basil.
Posted by Caryn Bloomberg
Nutritional Info Per Serving: N/A
2 pounds fresh tomatoes, diced
1/4 tsp. fresh ground pepper
2 cups fresh basil, chopped
1 to 2 tbsp. extra virgin olive oil
1 large spaghetti squash