Kitchen Corner: Sautéed Tomatoes and Spaghetti Squash

Published 2:58 pm Tuesday, February 4, 2020

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Ellen Cawood

Kitchen Corner

Ladies and Gentleman, I’ve tried it all. I’ve replaced mashed potatoes with cauliflower, noodles with zoodles, red lintel pasta—you name it I have eaten it. To tell you the truth, I don’t like any of it, and I had about given up on all that replacement food. Don’t get me wrong, I enjoy the normal way of doing things, but I just want some healthy alternatives that take away some of the guilt of eating my favorite foods.

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I had just about given up on this quest, until I finally delved into the world of spaghetti squash. My taste buds were satisfied and my belly was full. Whether you’re low carb, keto, or just eating healthier for the benefits of it, this is sure to satisfy your cravings.

Sautéed Tomatoes and Spaghetti Squash

Ingredients: 1 spaghetti squash, 1 carton of cherry tomatoes, 1 bunch of fresh Italian parsley, fresh mozzarella balls, 4 cloves of minced garlic, 4 tablespoons of olive oil, 1 tablespoon of Italian seasoning, 1 teaspoon of onion salt, salt and pepper.

Instructions: Preheat the oven to 450 degrees. Microwave whole spaghetti squash on high for 4 minutes. This allows you to cut the squash in half much easier. Cut the squash vertically and remove the seeds. Place the squash on a baking sheet. Drizzle the squash with 2 tablespoons of olive oil, and sprinkle with salt, pepper and Italian seasoning. Bake for 40 minutes.

While the squash is baking, place 4 cloves on minced garlic and the remaining olive oil in a saute pan over medium high heat. Saute for 3 minutes or until garlic starts to brown. Add tomatoes and onion salt and lower temperature to medium heat. Cover the pan and cook tomatoes until they begin to burst and form a sauce like consistency. Chop the Italian parsley and add to the tomatoes. Cook an addition 8-10 minutes.

Remove the squash from the oven. Shred the inside of the squash with a fork. Add the tomato mixture on top along with 4-5 mozzarella balls. Place back in the oven for an additional 5 minutes to allow the cheese to melt. Remove the squash from the oven, allow cooling for 5 minutes and serving straight from the gourd. It is so delicious and very health. You could even add Italian sausage to this if you are someone who has to have meat with your spaghetti. I hope you all enjoy this recipe!

P.S. For those of you ready for a not so healthy dish to share with your friends and family, stay tuned to next week because I’m share a super delicious dessert!