Sometimes I just want a low effort, cosy kinda meal that feels like an edible hug … not too much to ask right?

Spaghetti squash roasted until soft, tossed with a garlicky butter tomato sauce, finished with parmesan and black pepper.

A few reasons I keep coming back to this one:

Garlic and parmesan both support good gut bacteria

Cooking tomatoes in evoo helps increase lycopene availability

Spaghetti squash gives you that light, pasta-like texture without the heavy carb load

Spaghetti Squash with garlicky tomato

Ingredients:
1/2 spaghetti squash
150g cherry tomatos, halved
1 tsp butter
1 clove garlic, sliced
Sea salt
Parmesan
Black pepper
Evoo

Method:
Start by slicing your squash in half and removing the seeds.
Drizzle with evoo, sprinkle with sea salt.
Roast for 40 minutes until soft and tender at 180.
Whilst this is roasting, add some evoo to a pan, add your garlic, and lightly sautéed to infuse the oil, after a couple of moments remove the garlic, add your cherry tomatoes, and simmer over a low heat for 5 minutes or so to allow them to totally soften. Add in your butter, stir so it goes creamy.
Add the tomatoes to your squash, top with parmesan and some black pepper, twirl and swirl the tomatoes into the squash… devour.