Mediterranean Spaghetti Squash

🧂 Ingredients

• 1 large spaghetti squash
• 4 cups diced tomatoes
• 2 cloves garlic

  minced
• 2 tbsp. olive oil

  plus more for drizzling over entrée
• 1/2 tsp. ground black pepper
• 1/4 tsp. salt
• 3 tbsp. fresh parsley

  chopped
• 2 tbsp. fresh basil

  chopped
• 2 tbsp. fresh thyme

  chopped
• 1 tbsp. lemon juice
• 2 tsp. lemon zest

  divided use
• 1 yellow tomato

  chopped or use about 1 cup quartered grape yellow tomatoes

Instructions

• 1 Cut spaghetti squash in half from top to bottom.
• 2 Remove seeds and place on a cookie sheet spread with parchment paper.
• 3 Bake at 375° for about 1 hour to 1 hour 30 minutes, or until squash will pull
  away easily from the shell with a fork.
• 4 Remove squash from shell and place on serving platter.
• 5 Meanwhile, make up tomato mixture.
• 6 Place olive oil in a large skillet and heat over medium heat.
• 7 Add tomatoes, half of the garlic, salt and pepper.
• 8 Cook 5-10 minutes or until slightly thickened.
• 9 Add half of the parsley, basil, thyme, lemon juice and half of the lemon zest.
• 10 Stir to combine.
• 11 Remove from heat.
• 12 In a small bowl, combine remaining garlic, parsley and lemon zest.
• 13 Chop yellow tomato and set aside.
• 14 To assemble dish: Place spaghetti squash on a large serving platter.
• 15 Pour tomato mixture over top of spaghetti squash.
• 16 Sprinkle with the remaining garlic/parsley mixture.
• 17 Top with chopped yellow tomatoes.
• 18 Drizzle a little bit of olive oil over top of all.

Nutrition Info