Spaghetti Squash with Tomato-Basil Sauce

Spaghetti Squash with Tomato-Basil Sauce Recipe
Parents may need to help out a bit by cutting the hard squash in half, but kids can have fun scraping up strands of spaghetti-like pulp. You can serve this as a side dish, or add sausage or ground beef to the sauce to turn it into an entrée.
Serves 6

Ingredients

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1 (3-pound) spaghetti squash
Cooking spray
1 tablespoon olive oil
2 garlic cloves, minced
1 (14.5-ounce) can no-salt-added diced tomatoes
1 (14.5-ounce) can diced tomatoes
1/2 cup chopped fresh basil, divided
6 tablespoons shredded pecorino Romano cheese

Preparation

Hands-on: 25 Minutes
Total: 1 Hour, 30 Minutes

1. Preheat oven to 350°.

2. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.

3. Heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.

4. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.

Created date

February 2012

Nutritional Information

Calories 133
Fat 4.6 g
Satfat 1.8 g
Monofat 1.7 g
Polyfat 0.6 g
Protein 4.3 g
Carbohydrate 19.2 g
Fiber 3.8 g
Cholesterol 4 mg
Iron 1.5 mg
Sodium 311 mg
Calcium 158 mg