I can’t stop trying to eke out a few more days on the grill before Snow Miser rears his pretty blue head. Once again I found myself with a spaghetti squash, so I cut in half, scooped out the seeds and plopped it on the grill to get just a little smoky flavor.
I’m also using up the last of my homegrown tomatoes about now, so a quick warming of onions and garlic with them makes a super quick sauce.
When you chop the basil, do chop up the stems and eat them. They add a tiny crunch and additional basil flavor.
The whole dish is a healthy, tasty, rendition of classic pasta and sauce, just a little different.
Grill Roasted Spaghetti Squash with Warm Tomato Basil Sauce
- 1 spaghetti squash, small to medium sized
- 1/4 cup water
- 1/2 cup diced yellow onions
- 2 cloves garlic, minced
- about 20 mini tomatoes, chopped in half
- 2 tablespoons extra virgin olive oil
- 2 tablespoons roasted pine nuts
- 1/4 cup fresh basil, chopped or torn into pieces
- salt and pepper to taste
- 2 tablespoons toasted pine nuts
- Parmesan cheese (optional)
Grill the squash. Cut in half and use a spoon to scrape out the seeds and guts. Drizzle the insides with one tablespoon of olive oil. Place the squash cut-side down on a preheated grill. Start with high heat. Leave the squash for about 10-20 minutes or until fork tender.
Heat the water in a sauté pan and add in the onions. Simmer just a few minutes until they start to become tender. Add in the garlic and tomatoes. Simmer 4 minutes to soften the tomatoes but not too long or they’ll turn to mush.
The water should be nearly depleted by now but the pan should not be dry. Remove from heat. Add the olive oil and basil. Season with a good pinch of salt and a few turns of fresh black pepper.
Scrape out the inside of the squash using a fork. Pour the warm tomato basil sauce over the spaghetti squash. Sprinkle with toasted pine nuts and shred Parmesan cheese over the top (optional). Enjoy.
Happy Healthy tips: Roast in the oven at 400 degrees if a grill is not an option.