Roasted Squash with Heirloom Tomato Basil Sauce
Shared by: happylittlesurprises
Ingredients
Directions
Place squash, cut side up on a baking sheet, cover liberally in coconut oil (about 1 tablespoon) and sprinkle with salt and pepper.
Bake at 400 degrees for 50-60 minutes, or until soft and squash flakes easily with a fork.
Place 1 tablespoon coconut oil in a large skillet, add onions and garlic and cook over medium heat for about 12 minutes, or until onions are translucent.
Add tomatoes, beans, and seasonings and cook on low for another 5-10 minutes. Add the basil last.
Meanwhile, fluff and scoop out the flesh of the warm spaghetti squash, using a fork and when your tomato sauce has cooked off a bit of liquid (it will still be pretty saucy) pour over the roasted squash, and serve.