My brother introduced me to this dish. I had it at his house and requested the recipe. In our house, it has evolved into a staple dessert. I like it both basic and warmed up with a generous dollop of vanilla ice cream on occasion. It tastes good either way.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (2 pound) spaghetti squash
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 ½ cups chopped fresh tomato
- 2 tablespoons chopped fresh basil
- 2 tablespoons sliced black olives
Instructions
- Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
- While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
- Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
- Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.