Whether you’re cutting down on carbs, eating gluten-free, or simply looking for new ways to consume more vegetables, spaghetti squash is an amazing substitute for one of the world’s most popular pastas. The texture of the squash is just like the real thing, plus it’s packed with nutrition. The basil pesto is rich, but not overpowering, and the cherry tomatoes burst with sweet, fresh flavour. The only question is: do you prefer to twirl, or cut?
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 2 main servings, or 4 side dishes
- 1 1.8kg / 4 lb spaghetti squash
- 5 g / ¾ tsp freshly ground pepper
- 42 g / 3 tbsp Crystal margarine, divided
- 454 g / 1 lb cherry tomatoes, halved
- 15 ml / 1 tbsp balsamic vinegar
- 1 onion, chopped
- 2 cloves / 2 tsp grated garlic
- 8 g / 1 tsp chopped fresh thyme
- 60 g / ¼ cup basil pesto
- 20 g / 1 cup baby arugula
- 15 g / ¼ cup grated parmesan (optional)
- Preheat oven to 425°F (218°C).
- Cut squash in half lengthwise. Using a spoon, scoop out seeds, and pierce flesh side of squash all over with a fork. Melt 14 g (1 tbsp) of the Crystal margarine and brush over squash. Sprinkle with pepper and transfer to a baking dish filled with 1 inch of water. Place in preheated oven, and bake for 45-50 minutes, or until squash easily shreds away from skin with a fork. Once cooled enough to handle, scoop flesh into a bowl, cover and keep warm.
- Melt remaining margarine in a medium size pan over medium-high heat. Add onions and cook until softened; about 10 minutes. Stir in garlic and thyme, and cook for an additional minute. Stir in cherry tomatoes and cook, stirring often, until they release most of their moisture and sauce starts to thicken; about 20 minutes.
- Stir in vinegar and pesto, and cook for 1 minute. Fold in arugula and cook until sauce is heated through; about 2 minutes.
- Divide squash among plates, top with sauce, and garnish with shredded parmesan.
- Squash can be difficult and intimidating to slice in half. Make sure you use a sharp knife and for added safety hold squash in place with a tea towel between your hand and the squash while slicing.