Spaghetti Squash is one of the most intriguing winter produce I’ve come across over the last few years. You cook like pumpkin, butternut squash, and all other gourds, however when you take it out of the oven, the Spaghetti Squash shreds up to look like spaghetti (hence the name). You may think it is a vegetable, but in actuality it is a fruit. Spaghetti Squash can replace regular pasta. This is great for people who are gluten-free, on a diet, or trying to get their kids to eat better foods. Spaghetti squash only contains 42 calories for 1 cup, while regular pasta contains about 200 calories. I hope you enjoy this Vegan, Gluten-Free, Healthy recipe for How To Cook Spaghetti Squash. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)
Cut the spaghetti squash in half and scoop out the seeds. Place unto a foiled sheet tray and season with the olive oil, salt, pepper, and garlic.
Pour 1 cup of water onto the tray and place into the oven for 50-60 minutes. The spaghetti squash should be fork tender.
Remove from oven, once cooked, and allow to cool for 5-10 minutes. Once it's cool enough for you to touch, use a fork to scrape out the inner part of the squash. If it is to difficult, place back in the oven to cook a little longer.
Place the spaghetti squash in a bowl and toss in the tomatoes, basil, and little olive oil. Serve hot.