We ran this recipe for spaghetti squash in the AJC last year and it’s absolutely delicious. Probably you’re already doing something like this, but this might inspire a small tweak in your own recipe. I’m making this tomorrow, but using the slicer tomatoes from the box. They’ll work fine, just be a little more “saucy” than Romas.
Ingredients:
1 (3-pound) spaghetti squash 1/4 cup olive oil, divided Salt and pepper 6 Roma tomatoes, diced 1 medium red onion, sliced 1 cup marinara sauce 1/4 cup heavy cream Grated Parmesan and chopped basil, for garnish
Preparation:
Preheat oven to 350 degrees.
Cut squash in half and scrape out seeds. Drizzle cut side with 2 tablespoons olive oil and season with salt and pepper. Place squash cut side down on a parchment lined baking sheet. Bake 35 to 45 minutes or until squash is tender. Remove from oven and allow to cool enough to handle.
In a large skillet, heat remaining 2 tablespoons olive oil. Scrape squash out of shell and add to pan. Add tomatoes and onion and saute over medium heat 15 minutes. Stir in marinara sauce and cream and simmer 15 minutes. Remove from heat and arrange on serving platter or divide among serving plates. Top with grated Parmesan and chopped basil. Makes: 8 cups
Per 1-cup serving: 183 calories (percent of calories from fat, 53), 3 grams protein, 21 grams carbohydrates, 2 grams fiber, 11 grams fat (3 grams saturated), 10 milligrams cholesterol, 169 milligrams sodium.