Spicy Basil Spaghetti Squash with Sun-dried Tomato
Prep time
Cook time
Total time
Simple weeknight healthy dish everyone should add into their rotation.
Recipe type: Main Dish
Serves: 2 servings
  • 1 small spaghetti squash
  • 1 whole garlic clove
  • ½ tablespoon Luna Olivo Basil Olive Oil
  • ¼ cup sun-dried tomatoes, not in oil
  • pinch of red pepper flakes
  • 4 oz. of fresh mozzarella cheese
  • pinch of sea salt
  1. Prepare the spaghetti squash, one of two ways. 1. For microwave method: Split in half with a sharp knife. Place face down on a microwave safe plate. Pour ¼ cup of water on the bottom of the place and cover with plastic wrap. Microwave for 8 minutes. Let sit for 5 minutes. Remove from microwave with hot pads. With a fork pull the 'noodles' out of the squash. set aside. 2. For oven method: Split in half with sharp knife. Place face down on a foil covered baking sheet. Bake at 450 degrees for 30 -40 minutes until flesh can be pierced with a fork easily. Remove from oven and let cool till it is easy to handle. Remove 'noodles' from squash, set aside.
  2. Add the olive oil into a hot large sauté pan. Put the clove of garlic in the pan and let the garlic infuse the oil by swirling it around the oil for 2 - 3 minutes. Remove the garlic.
  3. Add the tomatoes and the red pepper flakes to the oil and sauté for 1 - 2 minutes.
  4. Add the spaghetti squash to the pan. Saute for 2 minutes and add salt. Toss the squash with the ingredients, then remove to two separate plates.
  5. Top each plate with half of mozzarella. Serve immediately.
Nutrition Information
Serving size: ½ of meal Calories: 319 Fat: 17.6 Saturated fat: 7.1 Carbohydrates: 27.5 Sugar: 11.8 Sodium: 246 Fiber: 6.3 Protein: 13.1 Cholesterol: 40
Recipe by Decadently Fit at http://www.decadentlyfit.com/2015/01/16/spicy-basil-spaghetti-squash-sundried-tomato/