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.


Spaghetti Squash with Tomatoes

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Servings: Makes 6 servings.
Total Time: 50 mins
Related Categories: Low Calorie, Low Fat, Spaghetti Squash
 
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Ingredients
  • 2-1/2- to 3-  pound
    spaghetti squash
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  • 2  tablespoons
    water
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  • 1/2  cup
    chopped red or green sweet pepper
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  • 1/2  cup
    sliced green onions
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  • 2 
    large tomatoes, chopped
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  • 2  tablespoons
    snipped parsley
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  • 2  teaspoons
    snipped fresh dill or 1/2 teaspoon dried dillweed
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  • 2  teaspoons
    snipped fresh basil or 1/2 teaspoon dried basil, crushed
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  • 1  tablespoon
    grated Parmesan cheese
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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
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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