This spaghetti squash, topped with cherry tomatoes and fresh basil, is an ode to the many hours I’ve spent in my family’s sprawling vegetable garden, lazily tending to our plants and sampling the sun-warmed heirlooms hanging heavy on the vine. I remember gingerly polishing each fragrant orb on my sleeve and then popping it into my mouth to enjoy its explosion of acidic flavor. This dish deserves the freshest ingredients, and shopping at a local farmers’ market helps to achieve the perfect melody of flavors.
Spaghetti Squash & Tomato Confit:
- 1 spaghetti squash (conventional is fine, given the hard exterior)
- Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
- Pink Himalayan or Celtic sea salt
- Freshly cracked pepper to taste
- 4 cups organic cherry tomatoes
- 2 cups organic fresh basil, julienned
Preheat oven to 375 degrees.
Place the squash in the microwave for 1 minute to soften the plant. Cut the squash in half lengthwise and scoop out the seeds. Place the squash, cut side up, in a lined dish. Drizzle with olive oil, salt and pepper. Roast for 45-50 minutes.
Meanwhile, wash the tomatoes and place them in a baking dish. Toss with olive oil, salt and pepper. Roast for 25 minutes.
Remove the squash from the oven and begin to scrape the inside of the plant with a fork from edge to edge, creating thin “noodles”. Place the spaghetti strands in a medium bowl and fold in the tomatoes, their juice, and julienned basil. Serve promptly.