I’d say most people agree, spaghetti squash is delicious, but it doesn’t really hold a candle to actual spaghetti. When you add in tomato sauce, the squash doesn’t soak in the extra moisture from the sauce, making for a watery and sloppy dish. Pesto goes better with squash “spaghetti”, but it needs something more.
Spaghetti squash does, however, make a fantastic boat: an excellent vessel for stuffing lots of wonderful veggies and toppings into. And what better than tomatoes, garlic, and cheese?
Ingredients
- one spaghetti squash
- two to three plum tomatoes, diced
- two leaves kale
- bunch of basil
- two cloves garlic, minced
- 1/2 tsp salt and pepper
- 1/2 cup shredded Italian cheese
Instructions
- Preheat the oven to 375 degrees.
- Remove thick stems from kale.
- Julienne kale and basil using a chiffonade: stack leaves, then roll them together tightly and slice thinly using a sharp knife.
- Mix tomatoes, basil, kale, garlic, salt and pepper and set aside.
- Cut spaghetti squash in half lengthwise and place face down in a baking dish with 1/2 inch of water.
- Bake squash for one hour and remove to let cool for 10 minutes.
- Using baking gloves and a fork, flip the squash over and carefully comb the inside of the squash until it shreds like spaghetti.
- Add tomato mixture to spaghetti squash boats, and top with cheese.
- Bake again on bottom rack for 10 minutes or until cheese is melted.
