Posted on 6 Comments

Spaghetti Squash Pomodoro

It is time to get back to work. We had a wonderful time with family over Christmas Eve and Christmas Day. However, it is time to get back in the kitchen and create some new meals.

I’ll be honest I do not repeat meals very often, except if there are leftovers. I like creating new dishes with varying flavor profiles. I guess it is because I do not want to get bored serving the same things over and over again. Some people like having a set routine, knowing what they are going to make and when. This works for me sometimes, but most of the time I like to let inspiration have its way.

I have been thinking of making this dish – Spaghetti Squash Pomodoro for a few weeks. I finally have been able to do this such thing. It is a fairly simple recipe that does not require a lot of ingredients. Most of the time is hands off.

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  • 1 spaghetti squash, uncooked, halved, seeded
  • 1/2 c GF bread crumbs
  • 2 tsp oregano, divided, 1 tsp/1 tsp
  • vegetable broth, as needed to sauté
  • 1/2 c onion, chopped
  • 1/2 c tomatoes, cherry, quartered
  • 1/2 c sun-dried tomatoes, julienned
  • 1 tbsp garlic, minced
  • 1 lemon zested, and use 1/2 the lemon for juice
  • 1/4 c parsley, chopped
  • 6 tbsp nutritional yeast divided 3 tbsp/3 tbsp

Preheat oven to 350 degrees. Arrange squash halves cut side down on a parchment/silicon mat lined baking sheet. sprinkle 1 tsp oregano onto the squash halves. Roast squash for a about 35-40 minutes, until strands of the squash separate when scraped with a fork. Scrape all the squash into strands.

While the squash is roasting, place bread crumbs in a large skillet and cook over medium heat, stirring often, until toasted, about 5 minutes. Remove bread crumbs form skill and stir in 3 tbsp of nutritional yeast, 1 tsp of oregano and lemon zest together. Set breadcrumb mixture aside.

Sauté onion in the same skillet over medium heat. Cook onions until golden, Add squash tomatoes, garlic and oregano. Cook until tomatoes are heated through. Add juice of half a lemon. Add remaining nutritional yeast and stir. Top with breadcrumb mixture.

Serve. Eat. Enjoy.

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6 thoughts on “Spaghetti Squash Pomodoro

  1. An ideal recipe after the last few days of indulgence!

    1. Thanks for stopping by Sheree. I completely agree. This is a healthy and light meal.

  2. […] As soon as I get back from my trip, I want to try some of these recipes: Spaghetti Squash Pizza, Spaghetti Squash Pomodoro, and this Creamy Cauliflower Spaghetti Squash […]

  3. Isn’t spaghetti squash amazing? I loved your recipe and thank you for sharing it!

    1. Thanks for stopping by Diane. Spaghetti Squash is a versatile veggie – love it.

  4. […] You can top with a bread crumb mixture. You can find the topping in my Spaghetti Squash Pomodoro […]

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