Spaghetti Squash Pomodoro

By á-174942

Ingredients

• 1 large spaghetti squash
• 1 1/2 cups diced Roma tomatoes
• 1/4 cup freshly-chopped basil
• 2 tablespoons freshly-chopped Italian parsley
• 2 tablespoons freshly-chopped oregano
• 2 tablespoons nutritional yeast flakes (or soy parmesan cheese)
• 1 1/2 tablespoon olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/4 teaspoon crushed red pepper flakes

Details

Servings 4

Preparation

Step 1

Cut the spaghetti squash in half, remove the seeds, and discard them. Using a fork, rake the surface of each of the squash halves to separate the flesh into long strands that resemble spaghetti. Remove the strands of squash, leaving a 1/2-inch border around the inner edge of the squash halves to form a shell, and transfer the strands to a bowl. Add the remaining ingredients to the spaghetti squash and toss gently to combine.

Place the squash shells in a large baking dish, cut-side up, and refill each squash half with the filling. Cover the baking dish with aluminum foil. Bake at 375 degrees for 30 to 40 minutes or until the vegetables are tender. Carefully transfer the spaghetti squash halves to a large platter for service.

This recipe yields 4 to 6 servings.