After all the heavy food and sweets consumed over the holiday, I am SUPER excited to share with you my favorite recipe for Spaghetti Squash with Tomato Parsley Sauce. So fresh, tasty and satisfying, I promise you won’t miss the pasta! And your kids will LOVE it too!
Spaghetti Squash with Tomato Parsley Sauce
1 spaghetti squash
1 tablespoon extra-virgin olive oil, plus some extra for drizzling at the end
1 tablespoon butter
2 garlic cloves – minced
1.5 pounds of tomatoes diced – roughly 3 cups
3-4 tablespoons fresh parsley – roughly chopped – plus some extra to finish
Zest and juice from ½ lemon
Preheat oven to 375 degrees. Slice squash in half, remove seeds and place cut side down on a lined sheet pan.
Bake for 45 minutes until squash is able to pull away from sides in strands.
While the squash is cooking, in a large sauté pan, heat one tablespoon butter and one tablespoon oil to medium hot.
Add the garlic and stir.
Then add the tomatoes and a generous pinch of salt.
Bring to a simmer and cook for ten minutes – until slightly thick.
Add the parsley, lemon zest and the lemon juice to finish.
Once the squash is ready and you have pulled the flesh from the skin, place the cooked squash on a serving platter.
Drizzle with olive oil, a generous pinch of salt and shaved parmesan.
Top with the tomato sauce mixture, more parmesan and a sprinkle of parsley to complete. ENJOY!
Wishing each of you a wonderful rest of the week. May your end of 2018 be fantastic! 2019 is going to be AWESOME and we are excited to help you continue to transform into your best self thru healthy eating. We LOVE y’all and continue to be so very appreciative of your support for what we do!