1 pint Pure Flavor® Juno Bites red grape tomatoes
1 medium spaghetti squash, halved and seeded
4–6 asparagus spears, chopped into thirds
2 cups frozen peas
3 cloves garlic, sliced
½ cup basil, chopped
1 tsp olive oil
Salt and pepper, to taste
Prep Time: 10 min
Cook Time: 45 min
Servings: 2
1 Preheat oven to 400° F. Cut squash in half lengthwise. Scoop out any seeds.
2 Lightly drizzle olive oil over squash and sprinkle salt and pepper to taste. Then, turn over squash and poke holes in the skin using a fork.
3 Cook squash in the oven face down for 45 minutes, or until lightly browned on the outside.
4 Bring a pot of water to a boil and add asparagus. When the asparagus turns bright green, strain and add them to a bowl of ice water for 5 minutes.
5 Remove squash from oven and set aside to cool for 5 minutes. Using a fork, scrape and fluff the strands from the squash.
6 Heat olive oil in a pan over medium-high heat. Add garlic. After one minute, add tomatoes, asparagus, and peas. Sauté for 3 minutes. Season with salt and pepper to taste.
7 Pour tomato, asparagus, and peas over spaghetti squash. Garnish with basil leaves and enjoy!
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