Ingredients for Spaghetti Squash With Tomatoes
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How to Make Spaghetti Squash With Tomatoes
- Preheat oven to 400°F (200°C). Halve a medium spaghetti squash lengthwise, scoop out seeds, and brush with 1 tablespoon olive oil. Place cut-side down on a baking sheet and bake for 45-60 minutes, or until easily pierced with a fork.
- While the squash bakes, finely chop 1/2 medium onion, 1/2 green bell pepper, and 2 cloves garlic.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and bell pepper and saute for 5-7 minutes, until softened. Add the garlic and saute for another minute until fragrant.
- Stir in 1 (28 ounce) can of crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1/2 teaspoon dried basil. Bring to a simmer and cook for 5 minutes.
- Once the squash is tender, use a fork to shred the flesh, leaving it inside the shell.
- Toss the shredded squash with 2 tablespoons of butter.
- Spoon the tomato mixture over the shredded squash, and top with 1/4 cup grated Parmesan cheese. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
20g
Fat
29g
Carbs
4g
