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Recipe: Spaghetti Squash with Tomato Basil

Published by Cheryl Mussatto, MS, RD, LD on Sep 8, 2016

Below is a recipe from the Prostate Cancer Foundation called “Spaghetti Squash with Tomato Basil.”   Tomatoes contain an all-important phytochemical called lycopene, best known for its role in fighting prostate cancer.  Try out this perfect fall recipe.

spaghetti-squash-tomato-basil-meat-sauceUse spaghetti squash in place of spaghetti in any dish. It tastes delicious with Bolognese, marinara, stuffed in ravioli or manicotti or simply with parsley and tomato and chilies

1 each spaghetti squash
2 each tomatoes (diced and seeded)
1 tbsp fresh garlic (chopped)
1 tbsp olive oil
2 tbsp fresh basil (chiffonade)
to taste sea salt and black pepper
to taste crushed red chilies (optional)

For the Squash

  1. Place spaghetti squash on a sheet pan. Bake at 350 degrees about 1 hour until soft. (Be careful not to overcook or the squash will be mushy.)
  2. Cool squahs and cut in half lengthwise. Take out seeds.
  3. Using a fork, scrape out squash. It will come out like spaghetti; hence the name.

For the Tomato Basil

  1. Place olive oil in a pan.
  2. Heat lightly.
  3. Add garlic for 30 seconds.
  4. Add tomatoes and toss for 30 seconds.
  5. Remove from heat.
  6. Add basil.
  7. Season.

To Finish

  1. Spray a pan with olive oil spray or use 1 tsp olive oil.
  2. Toss spaghetti squash until hot.
  3. Place in a dish and top with tomato basil.

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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.