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Spaghetti Squash with Tomato-Basil Sauce

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 25 mins
Total time 1 hr, 30 mins
Yield Serves 6
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.