Spicy Basil Spaghetti Squash with Sun-dried Tomato
Prep time
Cook time
Total time
Simple weeknight healthy dish everyone should add into their rotation.
Author: Rebekah Gusman
Recipe type: Main Dish
Serves: 2 servings
Ingredients
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
Instructions
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.