1 small spaghetti squash, leave whole
3 tablespoons extra virgin olive oil
1 clove fresh garlic, diced small
1/2 medium red onion, diced small
1 medium zucchini, diced small
3 medium tomatoes, diced large
1 teaspoon celtic sea salt
1/2 teaspoon fresh cracked black pepper
1/4 cup imported Parmesan cheese, freshly grated (or soy cheese), optional
6 leaves of fresh basil, slivered
Pinch of red pepper flakes
Preheat oven to 375°F.
Pierce squash with fork. Place squash in shallow baking dish
and bake for one hour.
Let cool, cut in half and scoop out seeds with a spoon. Then with the tines of a fork scrape the squash strands into a large bowl.
In a large skillet, add olive oil, garlic, onions and cook for about 3 minutes on medium heat.
Add zucchini and cook about 4 minutes. Add tomatoes, salt, pepper, fresh basil and gently simmer for 10 minutes. Add squash to the pan and mix together.
Drizzle with some more olive oil, if desired. Adjust seasonings and sprinkle with cheese (optional).
Note: Can microwave squash on high for 15 minutes.
Fresh herbs make all the difference.
Kosher or sea salt can be used. Celtic salt is available at Whole Foods Market.