Simple and good
Spaghetti Squash with Tomato-Basil Sauce
Photo: Johnny Autry; Styling: Leigh Ann Ross
More From Cooking Light
Total: 1 Hour, 30 Minutes
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
- 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
- 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.
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