Spaghetti Squash with Tomato Sauce
Created by NYC Department of Health • jsyfruitveggies.org• Course: Vegetarian/Vegan Entrees • Diet: Gluten Free • Season(s): Fall, Winter
Ingredients
- 1 spaghetti squash, about 2 pounds
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 14 ounce can diced tomatoes
- 1 teaspoon Italian seasoning (optional)
- 1/4 cup grated Parmesan cheese
Instructions
Cut squash in half ad scoop out seeds. Place in baking dish, cut side down. Bake at 350 degrees for 30 minutes, or until tender. In a medium saucepan, heat oil, onion and garlic on medium-high heat. Cook for 5 minutes or until onions are soft. Add canned tomatoes and seasoning. Bring to a boil. Reduce heat to low and cook for 5 minutes. Stir often. When the squash is done, remove from oven. Use a fork to scrape spaghetti-like strings into a large bowl. Add sauce and serve with Parmesan cheese.
Serve and enjoy! Refrigerate leftovers.