Heellloooooo! Are you basking in August tomato glory? I sure am… I’ve basically been over here debating whether these gorgeous heirloom tomatoes are just too gosh darn beautiful to eat. I mean, stunners right here. But honestly, they’re even more delicious than they are beautiful, so they kinda didn’t even stand a chance.I absolutely L.O.V.E. going to the farmer’s market this time of year – I’m basically like a kid in a candy store. My excitement is a little over the top and probably not normal, and I’m totally okay with that. The produce is just so bountiful and beautiful, I’m completely impulsive. Peaches? Thinks to myself: I 100% need to make a peach pie [because of course, I don’t even like sweets]. Corn? Thinks to myself: sure, I’ll have eight — because the sous chef and I will clearly [NOT] eat 6 lbs. of grilled corn this week… Heirloom tomatoes? NEED.So moving right along, you get the gist — and this cheesy, tomato-y spaghetti squash packed with fresh basil the *perfect* way to use up those beauteous tomatoes.
I know I’ve been yapping a lot about pasta substitutes, and I have to say, this is so. so. comforting. And sous chef approved to boot! He was mildly obsessed with it, and took leftovers for lunch the next TWO days [and trust me, he swears by protein shakes for breakfast and lunch — I know, boring].
Now obviously spaghetti squash is slightly sweeter and has a bit more texture/crunch than pasta spaghetti — but for me, these are simply vehicles for the sauce [shocking, yes] and spaghetti squash certainly gets the job done [and pretty damn well, if you ask me].
So there you have it: a savory, cheesy, comforting bowl goodness that could only be made better with a glass of wine [or three]. ENJOY!