summer basil spaghetti squash

But it's a winter squash!  And it's August!

I know.  I just don't understand how spaghetti squash is out in the middle of the summer, but I dare not ask questions and I wouldn't think of complaining.  This yellow-pumpkin-like-squash-that-makes-spaghetti is my favorite!

I happily lugged this baby home from the grocery store and decided I should make a more summery version of my usual spaghetti squash dishes.  If you haven't baked a spaghetti squash before, I sure hope you are as lucky as me to have a couple in your local produce section because you must... you must.... you really must try it.

Hacking this squash takes muscle and determination...or a really sharp knife.  My knives are all old and dull, so I went with the muscle option.

Just jump on in there and do your best to chop it in half.  Like you would a pumpkin, you'll want to scrape out the seeds and pulp.  Bake cut-side down for about 45-50 minutes at 375 degrees F.  And presto!  

Summer Basil Spaghetti Squash

vegan, gluten-free

1 small spaghetti squash (about 3-4 pounds)
1/4 cup finely minced basil

1 cup cherry tomatoes (cut in half)
1/2 teaspoon sea salt (or to taste)

1/2 garlic powder (or to taste)
1/4 cup shredded parmesan cheese (I didn't add this, but it would be a great addition!)

1. Preheat oven to 375F. Line a baking sheet with parchment paper or aluminum foil; Set aside.
2. Cut squash in half, lengthwise, remove seeds and pulp and lightly drizzle olive oil on the inside.  Place cut-side down on the prepared baking sheet.  
3. Bake spaghetti squash for 45-50 minutes. Let squash cool for about 10 minutes.
4. Use a fork to scrape the squash to get long (wonderful!) strands.If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
5. Add basil, tomatoes and spices.
6. Serve warm or cold!