We all know that some gluten-free pastas are better than others, but none can beat the freshness and tender goodness of spaghetti squash. I absolutely love this oblong winter squash baked to perfection and topped with the freshest ingredients available.
During our latest visit to the market we stumbled upon some of these little beauties for 50 cents a pound. Yahoo! And, just up the aisle were gloriously ripe heirloom tomatoes and fresh bunches of basil (a marketing technique that was not lost on this shopper). ;-) So...we gathered up armloads of squash, basil, and Cherokee Purple, Green Zebra, Canistrino, Brandywine, and Hillbilly orange tomatoes.
Livy actually cooked this dinner for us and created a splendidly simple sauce that is an art form in itself.
To make this dish bake one large spaghetti squash. Prick squash all over with a fork and bake at 375 degrees for one hour. When cool enough to handle cut in half lengthwise and take out seeds and tough fibers. Scrape out the edible squash with a fork, pulling apart into spaghetti-like threads. Top with sauce and gluten-free, vegan parmesan.
For the sauce saute together in olive oil or vegetable broth; - 2 large onions, peeled and diced - 1 head garlic, peeled and diced - 5 large heirloom tomatoes, diced (any variety will do, but we enjoyed the colors and flavors of multiple varieties) - 1 large bunch kale, chopped
Add, 2 cups fresh basil, (chiffonade the basil and saute for just a few minutes to avoid overcooking)