spaghetti squash!

Beautiful tomatoes available are the best part of summer at your local famer's market. Their deep ruby hue and juicy sweet flesh reminds you that tomatoes are actually a fruit. My favorites are the small red heirlooms that have just a touch of tang to balance the beautiful flavor of this warm weather treat.
With my recent purchase, I decided to do very little to alter this wonderful produce. However, my goal was to create a delicious and satisfying vegan dinner the whloe family would love. Since I had a Spaghetti Squash on hand, I immediatley thought spaghetti and tomato sauce. Instead of cooking the tomatoes, I pureed them fresh with basil and garlic. Adding a touch of basil, extra virgin olive oil, vinegar and sea salt makes this sauce a knock out! The tangy herbal blend complements the delicate sweet squash, making a perfect summer entree your whole family will love. Enjoy!
5 small or 4 large organic red heirloom tomatoes

1/2 cup chopped fresh basil
1 clove garlic
1/2 teaspoon sea salt
1 teaspoon red wine vinegar
2 tablespoons of extra virgin olive oil
1 spaghetti squash
Pierce squash 5 times with large knife. Microwave for 10-12 minutes until skin is soft. Let sit.
Blend the rest of the ingredients in a food processor until smooth.
Scoop the flesh of the squash out of the skin and divide among 4 plates. Top with sauce and an extra drizzle of olive oil