- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 126.4
- Total Fat: 5.9 g
- Cholesterol: 3.3 mg
- Sodium: 210.3 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.3 g
- Protein: 3.5 g
Baked Spaghetti Squash with Tomato Sauce and OlivesSubmitted by: AMELYSSA
1 spaghetti squash (about 3 1/4 pounds)
1 1/2 tablespoons olive oil
1 cup minced fresh onion
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 bay leaves
Dash of crushed red pepper
3 garlic cloves, minced and divided
1 cup dry red wine
1/2 cup water
1/3 cup coarsely chopped pitted kalamata olives
1 tablespoon capers
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (28-ounce) can crushed tomatoes, undrained
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Pierce squash with a fork. Place squash on a baking sheet; bake at 375Â° 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; sautÃ© 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.
CALORIES 128(28% from fat); FAT 3.9g (sat 1.2g,mono 1.9g,poly 0.6g); PROTEIN 4.8g; CHOLESTEROL 3mg; CALCIUM 159mg; SODIUM 505mg; FIBER 3.5g; IRON 2.2mg; CARBOHYDRATE 20.4g
Number of Servings: 6
Recipe submitted by SparkPeople user AMELYSSA.