Spaghetti Squash with Tomato-Basil Sauce

Photo: Johnny Autry; Styling: Leigh Ann Ross

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.

Yield: Serves 6
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 133
  • Fat: 4.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.3g
  • Carbohydrate: 19.2g
  • Fiber: 3.8g
  • Cholesterol: 4mg
  • Iron: 1.5mg
  • Sodium: 311mg
  • Calcium: 158mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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