Grill Roasted Spaghetti Squash with Tomato Basil Sauce

I can't stop trying to eek out a few more days on the grill before Snow Miser rears his pretty blue head.  Once again I found myself with a spaghetti squash so I cut in half, scooped out the seeds and plopped it on the grill to get just a little smoky flavor.

I'm also using up the last of my home grown tomatoes about now, so a quick warming of onions and garlic with them makes a super quick sauce.

When you chop the basil, do chop up the stems and eat them. They add a tiny crunch and additional basil flavor.

The whole dish is a healthy, tasty, rendition of classic pasta and sauce, just a little different.



Happy Healthy tips: Roast in the oven at 400 degrees if a grill is not an option.

Grill Roasted Spaghetti Squash 
with 
Warm Tomato Basil Sauce

1 spaghetti squash, small to medium sized

1/4 cup water

1/2 cup diced yellow onions

2 cloves garlic, minced

about 20 mini tomatoes, chopped in half 

2 tbls extra virgin olive oil

2 tbls roasted pine nuts

1/4 cup fresh basil, chopped or torn into pieces

salt and pepper to taste
2 tbls toasted pine nuts

Parmesan cheese (optional)

Grill the squash. Cut in half, use a spoon to scrape out the seeds and guts. Drizzle the insides with one tablespoon of olive oil. Place the squash cut side down on a preheated grill, start with high heat. Leave the squash for about 10-20 minutes or until fork tender.

Heat the water in a saute pan, add in the onions. Simmer just a few minutes until they start to become tender. Add in the garlic and tomatoes, simmer 4 minutes to soften the tomatoes, but not to turn them to mush.

The water should be nearly depleted by now but the pan should not be dry; remove from heat. Add the olive oil, the basil and a good pinch of salt and a few good turns of fresh black pepper.

Scrap out the inside of the squash using a fork. Pour the warm tomato basil sauce over the spaghetti squash. Sprinkle with toasted pine nuts and shred Parmesan cheese over the top (optional). Enjoy.