Tomato Basil Spaghetti Squash w/ Garlic Parsley Zucchini
Time: 45 Minutes to 1 hour
Yield: 6-8 Servings
(8 Item Recipe)
Large Organic Spaghetti Squash
5-10 Large Roma Tomatoes, chopped and mashed
1 Large Organic Zuchinni, diced small
4 Clove Organic Garlic, minced fine
1/2 Cup Organic Parsley
1/4 Cup Organic Basil, minced
1/4 Cup Extra Virgin Olive Oil
Sea Salt & Freshly Ground Pepper
Preheat oven to 350 degrees. If you are raw you can omit the cooking and simply prepare the steps in order without heat. Take your spaghetti squash out and wash it then pat dry it. Get out a large baking dish or baking tray.
Take the two halves and place on cutting board or flat surface skin side down.
Then gently remove seeds with spoon.
Get your baking dish out. Take a teaspoon of olive oil and rub flesh side of squash. If you have olive oil spray that works well also. Once olive oil is massaged in turn skin side up in baking tray. Add 1 cup purified water.
Cover with foil top of squash only so it doesn’t burn skin. Cook for 30 to 45 minutes.
While the spaghetti squash is cooking get out your zuchinni, garlic, parsley and tomatoes.
Take your washed zuchinni and chop into small rings.
If you have a food processor you can take the zucchini, and garlic and pulse it up into small pieces. If you do not have a food processor just dice it up into small pieces.
Take your chopped zucchini and garlic and place it into a large bowl.
Next take your washed tomatoes and basil and put them into the rinsed food processor. If you do not have one dice then mash your tomatoes until smooth. Take tomatoes and put into another bowl.
Next get out your fresh parsley and wash it then pat it dry.
If you have a food processor you are going to want to remove the stems and pulse it up. If you dont have a food processor you can dice the parsley up fine.
Remove your diced parsley and add it to the bowl of diced zucchini and garlic.
Get out a small saucepan and add your tomato and basil mixture plus one teaspoon olive oil.
Get out another frying pan small to medium in size that the zucchini mixture will fit in. Warm the pan to medium heat then add one teaspoon of olive oil.
As soon as oil is hot typically about 30 to 60 seconds add zucchini mixture. Pan should make a sizzling sound. Toss zucchini mixture until golden.
You want to be browning the zucchini and garlic while cooking the tomato and basil on medium low. The key is to have these ready so that when the squash is done you can top them all together while they are hot. I usually start the zucchini and sauce about 10 to 15 minutes before the squash is done. When you are cooking the zucchini and garlic you want to cook it on a low setting. Your goal is to cook it to a light golden color. They should be crisp and still have a crunch if you have done it right.
Stir the zucchini a few times while it sears. Add fresh pepper and sea salt.
Remember crisp not soggy. The less you cook it the more nutrition will remain intact so it is important to keep it crunchy.
As soon as the spaghetti squash is done remove from oven.
Turn the squash skin side down.
With a fork starting from one side pull fork straight down scraping spaghetti squash away from the skin. You should see small noodle like pieces forming. Once you get a good amount scraped you can put it in a bowl. Then continue until all the squash is removed from the skin.
Once all the squash is removed from the skins and is in bowl. Take olive oil and drizzle squash. Pour zucchini and garlic mixture over the squash noodles.
Toss the squash noodles and mixture together coating evenly.
Add the tomato and basil to the mixture.
Mix well until sauce is evenly distributed and coats squash noodles.
Add more sauce until desired sauce amount is achieved. Continue to mix.
Top with nutritional yeast for our vegan and vegetarians or Parmesan cheese.
I enjoy this meal without any topping but of course if you are transitioning from a traditional diet and feel you really want to top it you can. If you have never tried nutritional yeast you should definitely try it. I prefer Bob’s Red Mill Brand which you can find at your local health food store or online at:
Bob’s Red Mill.com
More about Bob’s Red Mill Nutritional Yeast
Nutritional yeast is grown on enriched purified cane and beet molasses under carefully controlled conditions. T6635, with the addition of vitamin B12, is an ideal vegetarian support formula and has an appealing cheese flavor. It can be sprinkled over popcorn or salads, added to juice, cereal, smoothies, gravies, soups or casseroles, or used to make sandwich spreads.