Spaghetti Squash with Tomato Sauce is a flavorful and healthy dish that is perfect for a light lunch or dinner. Spaghetti Squash is a vegetable that when cooked, forms spaghetti-like strands that can be used as a low-carb alternative to traditional pasta. It’s paired with a simple tomato sauce made from canned tomatoes, garlic, and herbs. This dish is a great option for vegetarians and can also be made vegan by omitting the parmesan cheese.
Here is a recipe for Spaghetti Squash with Tomato Sauce:
- 1 spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 can (28 oz) crushed tomatoes
- 2 cloves of garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup grated parmesan cheese (optional)
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of each half with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut side down on a baking sheet and bake for about 45 minutes or until tender.
- Remove from the oven and let it cool for a few minutes before using a fork to scrape the spaghetti-like strands from the inside of the squash.
- While the squash is baking, prepare the sauce. In a saucepan, sauté garlic over medium heat for about a minute or until fragrant.
- Add crushed tomatoes, basil, oregano, salt, and pepper to the saucepan.
- Bring the sauce to a simmer and cook for 15 minutes or until thickened.
- Add the spaghetti squash strands to the sauce and toss to coat.
- Serve the spaghetti squash with tomato sauce in bowls.
- Sprinkle grated parmesan cheese over the top (if desired).
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