Italian Spaghetti Squash recipe

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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 calories
carbohydrate: 22.4 g
cholesterol: 19.7 mg
fat: 12.5 g
fiber: 1.7 g
protein: 5.2 g
saturatedFat: 5.2 g
servingSize: -
sodium: 1229.8 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Pour water in baking dish and place halved squash cut-sides down in the dish.

  3. Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.

  4. 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.

  5. 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.

Recipe Yield

4 servings

Recipe Note

Very tasty twist for spaghetti squash. This will serve four as a main course with crusty bread, or more as a side to your favorite meat entree. Leftovers reheat very well, too.

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