I was at the gym wracking my brain as to what to make for a good healthy lunch and dinner-to-go for work last night and a light went off! I am so proud of how this meal turned out. I had baked a spaghetti squash two days earlier, scooped out the contents and had it in the fridge. This was so quick and easy to make. This is definitely going to be in constant rotation in my kitchen.
spaghetti squash pasta medley
- 1/2 of a red onion
- 2 cloves of garlic, minced
- 3 TB extra virgin olive oil
- 3 TB balsamic vinegar
- 2 TB coconut cane sugar (or brown sugar)
- a medium spaghetti squash, baked and scooped into a bowl
- 1/2 a pint of grape tomatoes
- fresh oregano
- salt and pepper
Heat the EVOO (extra virgin olive oil) in a skillet over medium heat. Add the minced garlic and onions. When heated through add the balsamic vinegar and the sugar and coat the onions. Here you may need to add another dollop of EVOO for liquid or if you have white wine, a dash or two of white wine would work beautifully. Let that simmer for a few minutes before adding the grape tomatoes and placing a lid or in the case of our minimalist kitchen, another pan on top to cover. Check on the mixture and make sure every tomato has popped or use a potato masher or the back of your spatula to break the last few tomatoes. Add your spaghetti squash and mix around until covered. Let it simmer together to marry the flavours for a few minutes. Add salt and pepper to taste. Plate your dish and sprinkle some oregano or rosemary (my favourite herb) on top. Enjoy hot or cold!
I hope you love this recipe as much as I do, a true Harvison original!
with love and kindness,
Sarah Alicia Harvison