Ingredients:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Preheat oven to 400°F. Halve spaghetti squash and remove seeds. Brush with olive oil, season with salt and pepper, and roast for 40 minutes.
- Sauté garlic and cherry tomatoes in olive oil for 5 minutes, adding dried basil.
- Scrape spaghetti squash strands with a fork and toss with tomato sauce. Garnish with fresh basil.
Spaghetti squash is high in fiber as well as potassium and folic acid. Antioxidants vitamin C and beta carotene are important for immune function and disease prevention.
Besides being good to eat, when cooked properly and consumed in the right amounts, pasta with tomato sauce helps you stay fit and slim. “This dish provides vitamins, fiber and ‘good’ carbohydrates that give you energy and facilitate the proper functioning of the body,”.
Spaghetti suits a seafood sauce, carbonara, or any light tomato sauce, so it coats the pasta all round.
Tomato paste brings a number of things to a dish: a burst of the meaty, savory flavor known as umami, concentrated sweetness, mild acidity and thickening quality. It’s often added to reinforce and add depth to the taste of tomato-based dishes like marinara or tomato soup.
