Sautéed Spaghetti Squash with Cherry Tomatoes & Herbs
Ingredients
- 3 tablespoons vegetable broth or water
- ½ medium yellow or white onion
- 4-5 cloves garlic, mince
- 1 medium to large spaghetti squash, cooked
- 1 cup cherry or grape tomatoes
- 1 tablespoon fresh chives or 1 stalk of green onion
- 1 tablespoon fresh tarragon or 1 teaspoon dried
- 2 tablespoons extra virgin olive oil
- ¼ cup finely grated vegan parmesan cheese or nutritional yeast
- salt and fresh ground black pepper to taste
- Optional: chickpeas (to make it a meal), fresh basil, and vegan parmesan
Instructions
- Dice onion, mince garlic and cut cherry tomatoes in half.
- Heat broth in a large non-stick frying pan and saute the onion pieces 2-3 minutes, until they are starting to soften but aren’t browned. Add the garlic and saute 1 minute more.
- Scoop out spaghetti squash and cook over medium-high heat, for 6-8 minutes or until the squash is starting to brown. (Add in optional chickpeas.)
- Stir in the cherry tomato halves and cook 1 minute, just until the tomatoes are warmed and not wilted. Transfer to a bowl and toss carefully with olive oil
- Season with chives/green onion, tarragon, salt and pepper
- Sprinkle with vegan parmesan cheese or nutritional yeast, and basil (optional)
- Serve and enjoy!