A Quick School-Night Dinner

I know you are probably just getting into the swing of the crazy school-year schedules. Between football practice and music lessons and homework, there is not a whole lot of time for dinner prep. I’ve found a quick, simple spaghetti dinner recipe I thought I’d share: spaghetti squash with fresh tomato and basil sauce from Diets In Review.

If you’ve never cooked a spaghetti squash, there is absolutely no need to panic. You get a nice, big knife to cut it in half (the long way), scrape the seeds (kinda like a pumpkin), cover, and microwave. If you are looking for a gluten-free or low-carb option, this winter squash is the answer.

Ingredients

  • 1 pound ripe tomatoes, cut into chunks (3 cups)
  • 2 tablespoons thinly slivered red onion
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup thinly sliced fresh basil
  • One (2¼-pound) spaghetti squash, cut in half lengthwise, seeds removed

Marea White DDS Diet in Review spaghetti squash with tomato basil sauce

Preparation

  1. Put tomatoes, onion, olive oil, garlic, salt, oregano, and pepper in a large bowl and toss to mix.
  2. Let stand, tossing occasionally, until very juicy, about 30 minutes.
  3. Meanwhile, put squash in a microwave-safe plate or bowl. Cover and cook on high until strands of squash separate when flesh is scraped with a fork, about 8 to 10 minutes.
  4. Scrape spaghetti squash flesh from the peel, using a fork to form strands.
  5. Stir basil into tomato mixture. Mound squash on serving plates and top with sauce.

Enjoy!

~Dr. Marea White