Recipe: Spaghetti Squash Pomodori

Its official – Summer produce is in full bloom, and I am loving it! To me, nothing screams Summer quite like fresh tomatoes and basil in just about everything - So I whipped up this low carb, low sulfur, no oil, - spaghetti squash pomodori that satisfied my summer taste buds. I hope you enjoy it!

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Ingredients

• 1 whole spaghetti squash
• 1 pint organic cherry tomatoes
• 1 cup organic basil leaves
• ¼ cup lemon juice
• ½ organic lemon
• ½ cup nutritional yeast
• 1 tsp Himalayan salt
• 1 tsp red pepper flakes (optional)
• Parchment paper
• 1 tbsp olive oil
  

Instructions

Spaghetti Squash:

• Preheat the oven to 425
• Line your baking sheet with parchment paper, and place the whole spaghetti squash in the oven for 20 minutes
• After 20 minutes, remove the squash from the oven and slice in half longways
• Pour 1/8 cup of water onto the baking sheet (still lined with the parchment paper) and place the spaghetti squash halves face down onto the sheet. Bake for another 20-25 minutes depending on the size of your squash.
• Remove from the oven and scoop the seeds out of the squash.
• With a fork, pull the “spaghetti” strands out of the squash. Discard the peel.

Sauce:

• In a large saucepan, heat ¼ cup of lemon juice on medium heat
• Once the juice starts to sizzle, add the entire pint of whole cherry tomatoes and cover with a lid for 3 minutes.
• Uncover the pan and sauté the tomatoes in lemon juice until the skin starts to prune. Once the skin is pruning, add all of the spaghetti squash to the pan and combine
• Add the whole fresh basil leaves into the pan and combine again
• Add the juice of ½ fresh lemon, salt, pepper flakes, and nutritional yeast and combine again.
• Turn the heat off and cover the pan with your lid to let all of the flavors sit for 10 minutes.
• Taste test: option to add more salt, lemon, pepper, or reheat. Enjoy!
• Serve with a side of our Balsamic Glazed Shrooms

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