Spaghetti Squash with Pomodoro Sauce

Spaghetti Squash with Pomodoro Sauce
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 172.4
  • Total Fat: 12.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 166.7 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.2 g

View full nutritional breakdown of Spaghetti Squash with Pomodoro Sauce calories by ingredient


Introduction

A great vegetarian pasta option with the additional value of veggies. A great vegetarian pasta option with the additional value of veggies.
Number of Servings: 4

Ingredients

    1 spaghetti squash (about 1 1/2 lb)
    Vegetable-oil cooking spray
    2 cloves garlic, peeled and minced
    1 small onion, finely chopped
    2 tsp olive oil
    1 can (28 oz) diced plum tomatoes
    3 tbsp tomato paste
    1 tsp white wine vinegar
    1 tsp dried oregano
    1 tsp dried basil
    1/2 tsp red pepper flakes
    Fresh basil
    1/2 cup pine nuts

Directions

Preheat oven to 375°F. Toast pine nuts in a small pan until golden brown. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.


Serving Size: Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MAEFAE11.