Spaghettini squash with Checca Sauce
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
2 large spaghetti squash ( about 8 cups cooked ) 8 scallions (white and pale green parts only), coarsely chopped * 3 garlic cloves, crushed * 2 (12-ounce container) cherry tomatoes, halved * 1 (2-ounce) piece Parmesan, coarsely chopped * 15 to 20 fresh basil leaves * Salt and freshly ground black pepper * 6 tablespoons olive oil * 8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes * Salt and freshly ground black pepper
Cut squash in half, lengthwise. Scoop out seeds, being careful to preserve as much of the inside as possible. In a casserole dish (Spray with Pam), like squash face down, add 1/4 cup of water.
Bake at 375 for 30 minutes, then turn squash over and cook for another 30 minutes or until soft.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
while squash is still hot (be careful) scrape out flesh into a large bowl
Toss the squash with the tomato mixture and fresh mozzarella in a large bowl. Serve immediately.
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Bake at 375 for 30 minutes, then turn squash over and cook for another 30 minutes or until soft.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
while squash is still hot (be careful) scrape out flesh into a large bowl
Toss the squash with the tomato mixture and fresh mozzarella in a large bowl. Serve immediately.
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Nutritional Info Amount Per Serving
- Calories: 242.5
- Total Fat: 17.0 g
- Cholesterol: 21.3 mg
- Sodium: 277.9 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.8 g
- Protein: 10.9 g
Member Reviews