While Caroline has been on an amazing vacation with her family, I have been enjoying a week full of 100 degree temperatures. Seriously Texas, let’s cool down a bit ok? One thing I do love about living here is the abundance of fresh vegetables. I have become obsessed with spaghetti squash and as someone who is gluten-free, this vegetable is the perfect way for me to get my “spaghetti” fix.
Ps- The kitten is doing well. He even likes to participate in the writing of the blog!
Spaghetti squash with Cherry Tomatoes
1 1/2 cups water
1 tablespoons olive oil
1 garlic clove, minced
Coarse salt and ground pepper
1 pints cherry or grape tomatoes
2 teaspoons kosher salt
2 tablespoons olive oil
1/2 teaspoon ground black pepper
Preheat over to 400°. In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, roast for 40-45 minutes, or until fork tender. Set aside to cool. When cool enough to handle: with a fork, shred the pulp of the squash away from the skin and place in a large bowl.
Drizzle olive oil in a large saute pan. Add garlic and saute over medium heat. Add cherry tomatoes. Cook another 10 minutes until it smells so delicious you can’t stop yourself from eating.