Spaghetti Squash with Tomato-Basil Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Parents may need to help out a bit by cutting the hard squash in half, but kids can have fun scraping up strands of spaghetti-like pulp. You can serve this as a side dish, or add sausage or ground beef to the sauce to turn it into an entrée. Ingredients:
1 (3-pound) spaghetti squash |
cooking spray |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 (14.5-ounce) can no-salt-added diced tomatoes |
1 (14.5-ounce) can diced tomatoes |
1/2 cup chopped fresh basil, divided |
6 tablespoons shredded pecorino romano cheese |
Directions:
1. Preheat oven to 350°.
2. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.
3. Heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.
4. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.
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