Spaghetti squash with basil, sweet tomatoes, shallots and olive oil

After titillating our taste buds with the pictures of this dish from her site, Teddy is now kindly sharing with us the details of this great recipe! It looks so yummy I am calling all the supermarket of the area to find out who is now selling a Spaghetti squash (unfortunately, I am not having much luck...)

First a few nutrional facts:
Spaghetti squash originated in Mexico/Central America. There are different varieties, with interesting names as "Orangetti", originally developed as an orange varity in Israel in 1986, and "Hasta La Pasta" (!!!), more similar to zucchini.
Spaghetti squash is considered a fruit: the flesh is very low in calories (50 per 100 g edible portion VS. about 350 calories per 100 grams dry pasta), an excellent source of folic acid, high in fiber, contribute a fair amount of potassium, and small amounts of vitamin A to the diet, and are very low in sodium (source)
The more yellow the squash, the more flavorful.

Spaghetti Squash can be baked, boiled or steamed, and served with sauce as for pasta.

Spaghetti squash with basil, sweet tomatoes, shallots and olive oil

What you need:

-1 Spaghetti SquashBasil (preferably fresh)
-2 Tomatoes (Roma or vine fresh)
-1 Shallot (you can use one small -onion and some garlic if you cant find shallots in your area)
-Olive oil

Preparation:
Slice the spaghetti squash in half length wise. Rub on olive oil, salt, pepper and some finely chopped basil. Place plastic wrap over the squash and put it in the microwave for about 12 minutes (until the flesh of the squash is easily removed with a fork).
While the squash is microwaving take out a large skillet. Place chopped shallots, tomatoes and olive oil over medium heat. Saute for about 5 minutes then add in some freshly chopped basil.
Once your squash has finished, fork out the insides and spread your sauteed mixture on top.

An easy oven free, summer time meal!

Recipe, words and images reposted with author's permission.