This recipe is great as a side, or you can simply add some shrimp or turkey sausage to make it a full meal! Spaghetti squash is a little sweeter than pasta and it does not have the starch, but it is tasty and a great substitution if you are gluten sensitive or just want to manage your carb intake.
1 spaghetti squash
1 tbsp avocado oil
1 medium shallot, minced
4 cloves garlic, finely chopped
1 cup grape tomatoes, halved
15 basil leaves, chopped
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350 degrees. Cut the squash in half lengthwise. Scoop out the seeds and the pulp in the middle.
Place the squash on a cookie tray, hollow side down, and put in the oven for 40-50 minutes, depending on the size of the squash (the outside should be soft when done cooking).
Allow the squash to cool and then on the flashy side, take a fork the shred. It should come off in strands.
Heat oil in a large frying pan. Add the shallot and sauté on medium until translucent. Add the minced garlic and sauté for an additional 2-3 minutes.
Add 3 cups of the squash, as well as the tomatoes and basil. Sauté for about 5-10 minutes. Add salt and pepper to taste and serve hot.
Nutrition Facts for 1/2 the recipe: 209 calories, 13.4g fat, 22g carbs, 3.3g protein