Spaghetti Squash with Tomato Sauce

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:

Ingredients:

• 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)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the inside of each half with olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and bake for about 45 minutes or until tender.
5. 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.
6. While the squash is baking, prepare the sauce. In a saucepan, sauté garlic over medium heat for about a minute or until fragrant.
7. Add crushed tomatoes, basil, oregano, salt, and pepper to the saucepan.
8. Bring the sauce to a simmer and cook for 15 minutes or until thickened.
9. Add the spaghetti squash strands to the sauce and toss to coat.
10. Serve the spaghetti squash with tomato sauce in bowls.
11. Sprinkle grated parmesan cheese over the top (if desired).