Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 6

Spaghetti squash has flesh so stringy that it resembles spaghetti when you scrape it out and bake it. So why not serve it with a tomato sauce and olives?

Recipe by Cooking Light October 2000

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Recipe Summary

Yield:
6 servings (serving size: 1 cup squash, 3/4 cup sauce, 1 tablespoon topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Pierce squash with a fork. Place squash on a baking sheet; bake at 375° for 1 1/2 hours or until tender. Cool. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 6 cups. Keep warm.

  • While squash is baking, heat oil in a large nonstick skillet over medium heat. Add onion, oregano, thyme, bay leaves, and red pepper; sauté 5 minutes. Add 2 minced garlic cloves, wine, and the next 6 ingredients (wine through tomatoes); bring to a boil. Reduce heat, and simmer until thick (about 30 minutes). Discard bay leaves. Serve sauce over squash.

  • Combine 1 minced garlic clove, Parmesan cheese, and parsley. Sprinkle over each serving.

Nutrition Facts

128 calories; calories from fat 28%; fat 3.9g; saturated fat 1.2g; mono fat 1.9g; poly fat 0.6g; protein 4.8g; carbohydrates 20.4g; fiber 3.5g; cholesterol 3mg; iron 2.2mg; sodium 505mg; calcium 159mg.
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