There is something about Sun Gold tomatoes. They truly feel like you can taste the sunlight in them. And they taste so good right off the vine. Most nights in the garden, I grab a handful of Sun Gold tomatoes off the vine and eat them while I sip a glass of wine. The perfect instant happy hour.

This recipe idea came to me from Bon Appetit for the Sun Gold tomato sauce. I was so excited about the idea of making tomato sauce with the Sun Golds because they are not as easy to preserve as some of my other tomatoes. I added onions, more garlic and mint to the original inspired recipe. I then added spaghetti squash from the garden as a healthy and gluten free alternative to pasta.

The result is so delicious and is now a weekly staple at our house until there are no more tomatoes. I have a feeling we are going to still have spaghetti squash well in to the late fall if the vines keep up like they have been.

If you like spaghetti squash, you might also try our Spaghetti Squash Casserole with Buffalo Mozzarella inspired by True Foods Kitchen and also featured as a guest post on their wellness blog.

To make it paleo and vegan, just omit pecorino cheese.

Cheers to abundant gardens and fresh veggies!

XO

LK

The Palette. Spaghetti squash, sun gold tomatoes, garlic, onion, red pepper flakes, pecorino cheese, basil and mint.

The Palette. Spaghetti squash, sun gold tomatoes, garlic, onion, red pepper flakes, pecorino cheese, basil and mint.

Fresh from the garden! Love this color of yellow.

Fresh from the garden! Love this color of yellow.

TIP:  After baking, cut in half, then bake some more! (these squash are SO hard to cut without baking for a little while first.

TIP:  After baking, cut in half, then bake some more! (these squash are SO hard to cut without baking for a little while first.

Sun Gold Tomato Sauce with Spaghetti Squash

Serves 4.

  • 1 spaghetti squash
  • 1 tablespoon coconut oil
  • 2 cups sun gold tomatoes
  • 4 tablespoons olive oil
  • 1/4 tsp. crushed red peppers
  • 1/4 cup basil leaves
  • 1/4 cup mint leaves
  • 3 cloves garlic
  • 1/4 cup onion
  • 3/4 cup finely grated pecorino cheese (optional)

To make the spaghetti squash, preheat over to 375 degrees.  Put whole squash in for 30 minutes. Then take out and carefully cut squash in half and scoop out seeds.  Rub coconut oil inside and season with salt and pepper.  Place on a baking pan lined with aluminum foil.  Roast in over for 30 minutes until squash in tender. Pull out of oven and let cool for a few minutes.  Scoop out the squash flesh into a large bowl. Viola! You now have spaghetti squash “noodles.”

For tomato sauce, heat olive oil over medium heat and add in onion, garlic and crushed red peppers. Season with salt and pepper.  Add in tomatoes and cook for 10-12 minutes, stirring often.  You want the tomatoes to blister. Remove from heat and if adding cheese add cheese. Add in basil and mint. Serve on top of spaghetti squash. 

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