"Spaghetti" with Classic Tomato Sauce
"Spaghetti" with Classic Tomato Sauce is bursting with simple and beautiful Italian flavours! This guilt-free dish will be your new go-to on pasta night. Gluten free, plant-based, paleo & low-carb.
Ingredients
- 1 spaghetti squash
- 1 600-700 ml can or jar pureed tomatoes, (tomato passata)
- 2 garlic cloves, crushed
- 2-3 fresh basil leaves, or 1/2 tsp dried basil
- 1 tbsp extra virgin olive oil
- Sea salt and black pepper , to taste
Instructions
Spaghetti Squash
- Cut spaghetti squash lengthwise and remove seeds with spoon.
- Bake at 400F for 30-40 min (first 10 min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. See notes below.
- Use a fork to scrape out the strands of squash.
Classic Tomato Sauce
- In a sauce pan, sauté garlic and basil in olive oil over medium heat until garlic becomes fragrant. If you are using fresh basil, add basil leaves in after step 2.
- Add tomatoes and bring to a light boil for 5 min. Add salt and pepper to taste.
- Bring to medium-low heat and let simmer for 45 min.
- Add tomato sauce on top of cooked squash noodles and enjoy!
Notes
- Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.
- Time your spaghetti squash so that it’s done cooking around the same time as your sauce, so your noodles don’t cool.