Their deep ruby hue and juicy sweet flesh reminds you that tomatoes are actually a fruit. My favorites are the small red heirlooms that have just a touch of tang to balance the beautiful flavor.
With my recent purchase, I decided to do very little to alter this wonderful produce. However, my goal was to create a delicious and satisfying vegan dinner the whole family would love. Since I had a Spaghetti Squash on hand, I immediately thought spaghetti and tomato sauce. Instead of cooking the tomatoes, I pureed them fresh with basil and garlic. Adding a touch of basil, extra virgin olive oil, vinegar and sea salt makes this sauce a knock out! The tangy herbal blend complements the delicate sweet squash, making a perfect entree your whole family will love. Enjoy!
- 5 small or 4 large organic red heirloom tomatoes
- 1/2 cup chopped fresh basil
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1 teaspoon red wine vinegar
- 2 tablespoons of extra virgin olive oil
- 1 spaghetti squash
Pierce squash 5 times with large knife. Microwave for 10-12 minutes until skin is soft. Let sit.
Blend the rest of the ingredients in a food processor until smooth.
*Image courtesy Flickr creative commons.
Scoop the flesh of the squash out of the skin and divide among 4 plates. Top with sauce and an extra drizzle of olive oil.