Spaghetti Squash with Tomato Sauce
kristen
ingredients
- 1 medium raw spaghetti squash (about 2 1/2 lb)
- 1 tsp olive oil
- 1 small onion, chopped
- 1 tsp garlic cloves, minced
- 14 1/2 oz canned stewed tomatoes, chopped
- 1 tsp Italian seasoning
- 1/4 cup grated Parmesan cheese
directions
- 1
Preheat oven to 350 degrees.
- 2
Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish, and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
- 3
Meanwhile, to make the sauce, heat oil in medium skillet over medium-high heat. Add onion and garlic and saute until tender, about 5 minutes. Stir in tomatoes and italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
- 4
To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti. Spoon sauce over squash and sprinkle with Parmesan cheese.
Source: Kristen Conner
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