I love spaghetti squash. It’s something I don’t eat very often, but it is so easy to make and it’s a naturally gluten free pasta! This fall I accidentally found an amazingly simple sauce for spaghetti squash that makes me love it even more. Here’s how it came about. I made spaghetti squash with tomato sauce, lentils, and some roasted Carola potatoes (for good measure) – pictured below.
It tasted good, but was nothing to write home about. However, when I went to get my second plate (yes, I always go for seconds), I found I was out of sauce. Adding squash to my bowl, I had a hint of tomatoes left, but it wasn’t quite enough flavor. I decided then to drizzle on some oil that had been given to me by my new employers. Oh man, this is amazing! And thus, my Tuscan Herb Spaghetti Squash recipe was born.
1 spaghetti squash
hint of tomato (1 T of tomato sauce, pinch of sun dried tomatoes, or a toss of fresh tomatoes)
1 – 3 T of Tuscan Herb Bread Dipping Oil
salt and pepper
Pre-heat the oven to 415 F. Cut the spaghetti squash in half and scoop out the seeds and pulp. Lightly oil the squash, on the inside and the outside. Place on baking sheet and cook until it is tender when pierced with a fork (about 30min). Pull out the ‘spaghetti’ by scraping the inside of the squash with a fork until you get all of the meat out. Add a touch of tomato flavoring (sauce, sun dried tomatoes, or some fresh tomatoes). Heavily drizzle the whole bowl with Tuscan Herb Bread Dipping Oil and season with salt and pepper. Enjoy!