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.
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