Spaghetti Squash with Tomato SauceCreated by NYC Department of Health
Course: Vegetarian/Vegan Entrees
Diet: Gluten Free
Season(s): Fall, Winter
- 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
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.