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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!