Italian Spaghetti Squash recipe
All Recipes Side Dish Vegetables Squash
Ingredients
- ½ cup water 1 spaghetti squash, halved and seeded 2 tablespoons butter 1 tablespoon olive oil 1 onion, diced 1 clove garlic, minced 1 (14.5 ounce) can diced tomatoes with onion, celery, and green pepper 2 teaspoons dried basil 1 teaspoon salt 1 teaspoon ground black pepper ¼ cup shredded Parmesan cheese, plus more for topping
Nutrition Info
- 204.5 caloriescarbohydrate: 22.4 gcholesterol: 19.7 mgfat: 12.5 gfiber: 1.7 gprotein: 5.2 gsaturatedFat: 5.2 gservingSize: -sodium: 1229.8 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Italian Spaghetti Squash
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Pour water in baking dish and place halved squash cut-sides down in the dish.
Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture, season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes, season with salt and pepper.
Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.