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

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.

Marcia Whyte Smart
Recipe by Cooking Light April 2012

Gallery

Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
25 mins
total:
1 hr 30 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

133 calories; fat 4.6g; saturated fat 1.8g; mono fat 1.7g; poly fat 0.6g; protein 4.3g; carbohydrates 19.2g; fiber 3.8g; cholesterol 4mg; iron 1.5mg; sodium 311mg; calcium 158mg.
Advertisement
Advertisement