Thursday, March 14, 2013

Tomato Basil Spaghetti Squash

I love spaghetti squash. It's so easy to prepare, and so good. This spaghetti squash has some homemade ghee on it. The ghee has fresh basil, fresh garlic, and Fleur De Sel. I put these in an ice cube tray for the freezer. Perfect to top a steak, fish, or vegetables.  
This was a small one so I just washed it, pierced it with a knife in a couple of places, then put it in the microwave for about 6-7 minutes. Until soft. Once cooled enough to handle, split in half, discard seeds. Please make sure you make holes in the squash first if you put it in the microwave whole. Because it could blow up, and the door of the microwave could fly open for the sheer force of the harmless looking squash, and squash guts could splatter all over the kitchen. Not that I would know anything about that.

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More Spaghetti Squash
Crock Pot Spaghetti Squash

  Give Peas A Chance Tomato Basil Spaghetti Squash

1 cooked Spaghetti squash
Fresh basil, washed and sliced/chiffonade
Butter, Ghee, or coconut oil
1 minced garlic clove
Fleur de Sel or kosher salt
Grape tomatoes halved

Toss all the ingredients together, while the squash is still hot.
You can also heat the butter or ghee with the garlic first.
Adjust salt to taste.
I didn't put measurements because how much ghee or butter you use is dependant on how much squash you have.


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