One of our favorite meals is pasta (preferably bucatini) tossed with a simple tomato basil sauce. This sauce has just 6 ingredients and comes together in no time. We enjoy it so much I could make it in my sleep by now.
To make a grain-free pasta dish, it’s easy enough to swap in spaghetti squash. Roasted broccoli has a strong affinity for tomato sauce, so I added some of that as well. If you’ve never had broccoli with your pasta, I highly recommend trying it out. To finish off this bowl of goodness, I added a generous sprinkle of my Brazil nut parmesan.
- Preheat oven to 450F.
- Cut the squash in half lengthwise. Scoop out the seeds, then brush the inside with oil and sprinkle with salt.
- Place cut side down on a baking sheet and bake until fork tender, about 40 minutes. Let cool, then use a fork to scrape out the squash strands.
- Put tomatoes, garlic, a big drizzle of olive oil, salt and pepper in a pot over medium heat. Let cook, stirring occasionally and crushing tomatoes with a wooden spoon, until a sauce-like consistency is reached, about 15 minutes. Taste for salt.
- Fill bowls with squash and broccoli, then top with tomato sauce. Finish with Brazil nut parm to taste.