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Yellow Summer Squash ‘Spaghetti’ with Roasted Tomato Sauce

Ingredients

  • 3 lbs cherry or grape tomatoes halved
  • 2 shallots minced
  • 4 Tbsps avocado or extra virgin olive oil
  • 6 cloves garlic minced
  • 1 tsp dried oregano
  • 2 Tbsps organic tomato paste I like to buy it in little glass jars
  • Red pepper flakes sea salt and pepper, all optional, and to taste
  • 4 lbs Yellow Summer Squash spiralized into noodles (CleanFoodCrush.com/Spiralizer )
  • Fresh chopped basil

Instructions

  • Preheat oven to 375 degrees
  • Toss tomatoes, shallots, half of the oil, garlic, oregano, tomato paste, salt, pep, and red pepper flakes (if using) in a bowl.
  • Spread tomato mixture on 2 large rimmed baking sheets, lined with foil.
  • Roast 30 minutes.
  • Meanwhile, toss Summer Squash noodles with salt and remaining oil in a large medium-hot saute pan, stirring frequently.
  • I like to saute this squash for up to 15 minutes, until very tender.
  • Drain any liquid from squash if needed.
  • Add roasted tomatoes to the squash, be sure to pour all of the flavorful juices in there too!
  • Toss, sprinkle with fresh basil, serve warm.