Spaghetti Squash with Tomato Basil Sauce and Pine Nuts
This Spaghetti Squash with Tomato Basil Sauce and Pine Nuts recipe is a delightful twist on traditional pasta dishes, offering a low-carb alternative that's bursting with flavor and nutrition. The roasted squash strands are topped with a homemade tomato basil sauce and garnished with toasted pine nuts for an added crunch.
Equipment
- Oven
- Baking sheet
- Saucepan
- Skillet
- Knife
- Cutting board
- Fork
- Cheese grater
Ingredients
- 1 medium spaghetti squash (2-3 lbs or 900g-1.35kg)
- 2 tbsp olive oil (30ml)
- Salt and pepper to taste
- 1 cup cherry tomatoes (150g)
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped (10g)
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese (45g)
- 1/4 cup pine nuts (30g)
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- Drizzle the inside of each squash half with 1 tablespoon of olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is easily pierced with a fork.
- While the squash is roasting, heat the remaining olive oil in a saucepan over medium heat. Add the cherry tomatoes and cook until they start to burst, about 5 minutes.
- Add the minced garlic and red pepper flakes to the saucepan and sauté for another 2 minutes.
- Lower the heat and stir in half of the chopped basil, cooking for another minute before removing from the heat.
- Once the squash is done, use a fork to scrape out the strands and transfer to a serving dish.
- Top the spaghetti squash strands with the tomato basil sauce and sprinkle with grated Parmesan cheese.
- Toast the pine nuts in a dry skillet over medium heat until golden, about 3 minutes, and then sprinkle them over the dish.
- Garnish with the remaining basil and serve immediately.
Notes
For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
Adjust the level of spice to your preference by increasing or reducing the red pepper flakes.
The squash can be roasted ahead of time and reheated before serving if needed.