Tomato Basil Spaghetti Squash Bake



A delicious paleo-friendly dish featuring spaghetti squash, fresh vegetables, and aromatic basil, perfect for a healthy and satisfying meal.

Ingredients:
  • 1 large spaghetti squash
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • Optional: 1/4 cup nutritional yeast for added flavor optional, not strict paleo

Instructions:

Set the oven's temperature to 400F, or 200C

Scoop out the seeds after cutting the spaghetti squash in half lengthwise

Season the squash with salt and pepper and drizzle it with olive oil on the cut sides

Spoon the cut side of the squash halves onto a parchment paper-lined baking sheet

Bake the squash for 30 to 40 minutes in a preheated oven, or until it is soft and piercing easily with a fork

Heat the remaining olive oil in a skillet over medium heat while the squash bakes

To the skillet, add the diced onion, bell pepper, and minced garlic

Simmer for about 5 minutes, or until tender

Add the cherry tomatoes and cook for a further two to three minutes

After taking the skillet off of the burner, add the chopped basil leaves and stir

After the squash has finished baking, scrape the flesh into strands using a fork

After transferring the cooked vegetable mixture to a baking dish, toss the squash strands

Scatter the nutritional yeast on top of the squash and vegetables, if using

Place the baking dish back in the oven and continue baking for ten more minutes, or until thoroughly heated

Enjoy while hot!


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