Garlic Spaghetti Squash with Tomatoes and Basil and a Review and Giveaway of The No Potato Passover
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Recipe type: Main Dish
Cook time: 
Total time: 
 
Adapted from The No Potato Passover
Ingredients
  • ¼ cup olive oil
  • 1 large onion, sliced into half rings
  • 3-5 garlic cloves, finely chopped
  • 2 cups spaghetti squash, cooked, peeled and shredded*
  • 1 cup grape tomatoes, halved
  • 10 basil leaves or 5 frozen basil cubes
  • salt and pepper to taste
Instructions
  1. Heat oil in a large frying pan. Add the onion slices and sautee on a medium flame until translucent. Add the minced garlic and sautee for an additional couple of minutes.
  2. Add the spaghetti squash, tomatoes and basil. Sautee for about 5-10 minutes. Add salt and pepper to taste. Serve hot.
  3. *To cook spaghetti squash: poke holes in it with a large knife, then place whole in a pan and bake at 350 for an hour to an hour and a half, until it’s tender when you pierce it with a fork. Allow to cool, then cut in half, scrape out the seeds, and shred.
Recipe by Overtime Cook at https://overtimecook.com/2013/03/13/garlic-spaghetti-squash-with-tomatoes-and-basil-and-a-review-and-giveaway-of-the-no-potato-passover/