A spaghetti squash recipe that has a classic Italian twist.
A spaghetti squash recipe that has a classic Italian twist.
Number of Servings: 4
1 medium raw spaghetti squash, (about 2 1/2 lb) 1 tsp olive oil 1 small onion(s), chopped 1 tsp garlic clove(s), minced 14 1/2 oz canned stewed tomatoes, cut up 1 tsp Italian seasoning 1/4 cup grated Parmesan cheese
Preheat oven to 350║F. Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, 30 to 40 minutes. Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat. Add onion and garlic and sautÚ until tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency. To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti. Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.
Sound svery good - i love spaghetti squash! I do South Beach diet so wehn i'm really wanting some pasta and more than the 1/2 cup you can have on the beach I go for this since it is basically unlimited and I can have a huge bowl and really feel satisfied. It is also good with sauteed veggies.
Love Spaghetti Squash! Love the feeling of over indulging, while knowing I didn't! I do my squash in the microwave... pierce the skin several times (you'll need a big serving fork to get thru the skin!) and microwave 5min per pound, flipping once. Let is sit about 15 minutes, scoop seeds and go!
The ingredient details say there is only 1 cup of spaghetti squash total and yet the directions say each serving should have 1.5 cups. So that's throwing off the nutritional info. Could you change it so corretct HAPPYKAT71?
i just made this for my fiance - added ground turkey to the sauce -and he is STILL talking about it - wants it again this week! LOVE the taste and the calories are ridiculous! nice substitute for italian food!
First time cutting into a spaghetti squash. . . Thanks for the recipe. I used fresh tomatoes and a little water. I added mushrooms, 1T. permesan cheese, and 1t of no-calorie sweetner. This was a main meal at our house with a salad and garlic bread.
I enjoyed this. I have not eaten a lot of spaghetti squash but will be making this again. I found it to be filling as well and I ate it before I ate our main meal which helped me control my hunger.
Very Good! I had never eaten this type of squash and found it was tasty and feeling. It was move night, my husband and son ate homemade mexican while I decided to prepare this dish. No regrets!!
I Love Spaghetti Squash. It tastes pretty much the same as regular spaghetti, without the post-meal fatigue. I use my own homemade spaghetti sauce (never the same twice) and have taught a few friendsto love this great alternative.
my children absolutely love spaghetti but I already have them used to whole wheat high protein variety. I wonder how it would taste if you mixed the two. I think I will add mushrooms and red peppers to mine as well. Had a friend talking about her youngest wanting to try vegetarian diet.
I tried this last night for dinner. It was really good and I was amazed at how few calories it contained. I followed the recipe exactly and really liked it, but I might tinker around with it next time adding a few more veggies.
The ingredient list is in error. It includes only 1 cup of squash, yet I believe the recipe calls for a whole medium sized squash, which would mean about 5 cups of squash. Squash being what it is, this only adds a small amount to the calorie count.
I combined several recipes and it turned out fantastic!! Thanks so much for the ideas. Here's my recipe: http://kimberlycameronvalenciacarecipes. blogspot.com/2013/03/spaghetti-squash- marinara-bake-with.html
I was excited, but skeptical to try this recipe. I ended up combining several recipes, based on preferences. It turned out delicious!!! My mom (a picky eater), even loved it! Thanks for the ideas! Here's my recipe: http://kimberlycameronvalenciacarecipes.bl ogspot.com/
Used this for first squash out of garden. I also microwaved the squash. Stewed my own tomatoes by blanching the toms for 30 sec and then in ice pack. Quartered the toms and took out most of seeds. Went ahead and sauteed onion and garlic, added tom and cooked low til juicy then med 20 min.
My family really enjoyed this recipe. It was so good. As long as I can get spaghetti squash I will be making this dish. One thing I did not know was how hard the shell was. It was very hard to cut open. My brother-in law brought in his rubber mallet to get the knife to go through it.
oh my. I was wary of cooking squash (first time for me, both the eating and the cooking). However, I loved it! So did hubby! I forgot to add the parmesan, and it didn't need it at all. So having this again!
I've never cooked a spaghetti squash. My husband and I were skeptics. I made this recipe and it was delish! I did double the sauce. Next time I'll add mushrooms and lean ground beef or turkey. Will make again. Still can't believe it was good! LOL!
I LOVE this recipe! Been making it for years! I use green onion, mushrooms & fresh tomatoes instead of canned in mine. BOTH versions are fantastic tho! Serve in the half shell for extra presentation points ;-)
Just a quick tip - if you want to shorten the cook time for the spaghetti squash...poke holes in the squash with a fork and put it in the microwave for 5 minutes, rotate, then another 5 minutes....10 minutes in the microwave is better than 40 in the oven!
Great dish! I added lean ground beef and mushrooms. The additions made this a much more filly dish. We found that each dinner ate about half a squash,so you may need to double or even triple the recipe.