Garlic-Tomato-Basil Spaghetti Squash & Green Tea Smoothie


Both Angela and Audrey love spaghetti squash, but we haven’t had it since winter.  Yesterday evening, the girls walked to the grocery store and bought two of them.  Lately, this is something they enjoy doing together — buying grocery.  I guess the apple doesn’t fall too far from the tree, because grocery shopping is also something Peter and I love to do together.  We consider roaming leisurely up and down the food isles our date time.  I remember many years ago, before the girls were born, Peter and I made an effort to venture into the night life on a Saturday.  We drove by a few crowded night clubs, where people clad in leather were lining by the doors trying to get in.  We just kept driving, and after half an hour, we parked in front of the Marina Safeway and felt so relieved that our foray into the city night life was over.  To me, there is something very pleasurable and reassuring about walking slowly amongst the colorful abundance, having come from a time and place where food was scarce. 

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Garlic-Tomato-Basil Spaghetti Squash


5 cups roasted or cooked spaghetti squash (I microwaved mine)

3 cups halved grape tomatoes

1 cup basil leaves

6 cloves garlic, minced

1 teaspoon smoked paprika

1/4 cup Marinara sauce (I used Bertolli, olive oil, basil and garlic)

2 tablespoon shaved Parmigiano Reggiano

1/2 teaspoon salt or to taste

1 tablespoon or more extra virgin olive oil

1/4 teaspoon or to taste red pepper flakes (optional)

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Cut spaghetti squash length wise in half.  Microwave the spaghetti squash in a large container covered with half cup of water until just tender.  If your squash is large, you can microwave 1/2 at a time.  The length of time depends on the power of the microwave.  I microwaved 2 halves of a small squash for 10 minutes. If you like the spaghetti squash to be crunchy, make sure you don’t over cook it.

Use a large serving fork to loosen the flesh of the squash into “spaghetti.”  Set aside.

Heat oil on medium heat in a non-stick pan.  Sauté minced garlic until aromatic.  Add tomatoes, paprika and salt; stir until slightly caramelized.  Add marinara sauce and red pepper flakes if use, and cook for a couple of minutes.  Add half of the basil leaves and give it a few quick stir.  Turn of stove and add the cooked spaghetti squash.  Mix to coat.

Garnish with the remaining basil leaves and sprinkle shaved the parmesan cheese.


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A perfect afternoon pick-me-up!

Green Tea Smoothie


2 tablespoon Japanese green tea powder

1 1/2 cup milk of choice (I used 2% organic milk)

3 cups ice cubes

2 packs stevia

2 tablespoon xylitol

1/4 teaspoon guar gum (optional, for thickening)


Blend all ingredients in a powerful food processor.  I used Vitamix.

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