Spaghetti Squash with Tomatoes
Recipe from
Better Homes and Gardens
Spaghetti squash has creamy yellow pulp that separates into strands upon baking giving this summertime squash its name. Here it's served with a chunky fresh tomato sauce.
Servings:
Makes 6 servings.
Total Time:
50 mins
Ingredients
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2-1/2- to 3- poundspaghetti squashsee savings
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2 tablespoonswatersee savings
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1/2 cupchopped red or green sweet peppersee savings
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1/2 cupsliced green onionssee savings
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2large tomatoes, choppedsee savings
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2 tablespoonssnipped parsleysee savings
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2 teaspoonssnipped fresh dill or 1/2 teaspoon dried dillweedsee savings
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2 teaspoonssnipped fresh basil or 1/2 teaspoon dried basil, crushedsee savings
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1 tablespoongrated Parmesan cheesesee savings
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Directions
1.
Wash spaghetti squash; halve lengthwise. Scoop out seeds. Place squash halves, cut side down, in a baking dish. Bake in a 350 degrees F oven for 30 to 40 minutes or until tender.
2.
Meanwhile, in a medium nonstick skillet heat water. Add sweet pepper and green onions and cook for 2 minutes. Stir in tomatoes, parsley, dill, and basil. Simmer, uncovered, for 5 minutes more or until of desired consistency.
3.
Using two forks, remove stringy pulp from spaghetti squash and place on a serving platter. Spoon tomato mixture over spaghetti squash. Toss to combine. Sprinkle with Parmesan cheese. Makes 6 servings.
Nutrition information
Per serving: Calories 66, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 52 mg, Carbohydrate 13 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 15%, Vitamin C 59%, Calcium 5%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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