Spaghetti Squash with Tomato & Herbs

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 126.6
  • Total Fat: 3.9 g
  • Cholesterol: 2.0 mg
  • Sodium: 155.2 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Spaghetti Squash with Tomato & Herbs calories by ingredient
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Number of Servings: 4


    Spaghetti Squash, cooked
    2 cloves garlic, minced
    2 tsp. olive oil
    1 28-oz can tomatoes, drained
    1 Tbsp. chopped fresh or frozen basil
    1/8 tsp. dried oregano
    2-3 Tbsp. grated Parmesan or Romano Cheese


Cut spaghetti squash in half lengthwise and scoop out the seeds, then cook for 30 to 45 minutes face-down in a little water on top of the stove or on a cookie sheet in the oven. If your squash feels more like a 2 x 4 than food when you try to cut it, just pierce the skin in several places (with an ice pick if necessary) and bake it whole at 375 degrees for 45 minutes, turning it once. Once it's cooked, let it cool for 10 to 20 minutes so it will be easier to handle, then cut it in half (if it wasn't already), remove the seeds and use a fork to scrape out the meat--it will come out in long, pasta-like strands.

While cooking squash, saute the garlic in the oil until it is softened but not burned. Chop the tomatoes & add them along with the herbs to the garlic and simmer for 10-15 minutes. Ladle this on the squash and top with freshly grated Parmesan for a light dinner.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYBU6205_1969.

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