Pasta is definitely not on our Passover-approved list of foods, but fortunately stunning bright yellow spaghetti squash is an awesome substitute. In fact, it may be one of my favorite staples
for the week! Roasting the vibrant veggie with a little olive oil or cooking spray keeps it light and healthy, leaving you a blank canvas to add whatever fix-ins you please.
For our second Seder last night my mom and I prepared this dish with plump, juicy tomatoes and garlic for a savory sauce. We also made a version with salty green olives which was out of this world. Even if you’re not observing the holiday, this is a fantastic low-carb, low-fat, low-cal, gluten-free, vegetarian option to incorporate into your daily plan.
Enjoy this zesty dish as a side or if you’re a meat eater, top it with sliced grilled chicken to make it a meal!
1 spaghetti squash
Nonstick cooking spray
About 1/4 cup olive oil
1 (2 lb) package Campari tomatoes
1/2 bulb of garlic
Sliced green olives (optional)
Salt and pepper to taste
Set your oven to convection roast (or preheat to 375°). Wash spaghetti squash well, make a small slit, and microwave for 5 minutes on each side to soften and make easier to cut.
Carefully slice in half, being careful to avoid steam burn.
Coat a baking sheet with foil and spray with nonstick cooking spray.
Place the squash halves face down and spray again.
Roast in preheated oven for 30-40 minutes. Prepare your sauce by mincing garlic.
Rinse and chop tomatoes.
Coat a large skillet with olive oil.
Add garlic and saute 1-2 minutes.
Throw in tomatoes and if using green olives, add them too.
Season with salt and pepper and cook until tomatoes are bursting.
Squash will be ready when it’s fork tender and golden brown.
Scoop out the seeds and set aside. (Recipe for roasted seeds coming tomorrow!)
Use a fork to help pull apart the strands.
Transfer the inside of the spaghetti squash to a large serving dish.
Toss sauce with spaghetti squash.
Eat and enjoy during Passover or all year round!