It’s squash season! What better way to celebrate than by swapping it with your spaghetti noodles? Add a little Parmesan cheese and tomato sauce, and you’ve got a dish that’ll rival your Mom’s go-to pasta recipe.
|Nutritional Facts Per Serving*|
|Total Calories: 211||Protein: 8.6g||Carbs: 25.1g||Fat: 10.9g|
- 2 tbsp. olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups tomato sauce
- 1/4 cup basil, chopped
- 1 spaghetti squash, halved and seeded
- 1/4 cup Parmesan cheese
- Salt and pepper, to taste
- Preheat oven to 400°F. Brush halved and seeded squash with olive oil. Place on a baking sheet, cut side down. Roast until outside is slightly browned and inside can be pulled apart, about 30 to 40 minutes.
- While squash is roasting, heat 1 tbsp. of olive oil in a large pot. Add onion and cook for about 5 minutes, then add a garlic clove and cook for about 30 seconds. Next, add tomato sauce and bring to a boil. Reduce heat and simmer for about 15 minutes, then add basil, salt and pepper. Continue to simmer until squash is ready.
- Let squash cool until it can be touched, then scrape with a fork. Throw away skins.
- In a large pan, heat 1 tbsp. of olive oil. Add another garlic clove and cook for 30 seconds, then add squash. Cook until soft, about 2 to 3 minutes, then stir in Parmesan, salt and pepper.
- Top cooked squash with tomato sauce mixture and serve.