1 spaghetti squash
1 T EVOO
2 cloves garlic, minced
1/2 onion, minced
2 cans Italian diced tomatoes
1/2 T pure maple syrup
1 t Italian seasoning
salt & pepper to taste
Handful fresh basil leaves, torn
balsamic vinegar & parmigiano reggiano cheese for garnish (optional)
For "spaghetti", cut spaghetti squash in half. Place on a piece of parchment paper over a baking sheet with the skin up. Roast for 45-60 minutes on 400 degrees. Take a fork and "shred" the noodles from the squash. Sprinkle with some salt and pepper. (You can also add extra virgin olive oil to it if desired.)
For sauce, saute olive oil, garlic, and onion until translucent. Add tomatoes, maple syrup and seasoning to taste. Let cook for about five minutes until flavors blend together. Before serving, toss in fresh torn basil leaves. If desired, add a little balsamic vinegar and/or parmigiano reggiano cheese on top!
1 T EVOO
2 cloves garlic, minced
1/2 onion, minced
2 cans Italian diced tomatoes
1/2 T pure maple syrup
1 t Italian seasoning
salt & pepper to taste
Handful fresh basil leaves, torn
balsamic vinegar & parmigiano reggiano cheese for garnish (optional)
For "spaghetti", cut spaghetti squash in half. Place on a piece of parchment paper over a baking sheet with the skin up. Roast for 45-60 minutes on 400 degrees. Take a fork and "shred" the noodles from the squash. Sprinkle with some salt and pepper. (You can also add extra virgin olive oil to it if desired.)
For sauce, saute olive oil, garlic, and onion until translucent. Add tomatoes, maple syrup and seasoning to taste. Let cook for about five minutes until flavors blend together. Before serving, toss in fresh torn basil leaves. If desired, add a little balsamic vinegar and/or parmigiano reggiano cheese on top!
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