MAKES: 6, 1 cup servings
TOTAL TIME: 1 Hour, 30 Minutes
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
PREPARATION:
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.
NUTRITION INFORMATION:
Calories: 136cal, Fat: 3g, Sat Fat: 2g, Cholesterol: 7mg, Sodium: 220mg, Carbs: 25g, Fiber: 5g, Sugars: 11g, Protein: 5g
Photo credit: Thriving Vegetarian on VisualHunt / CC BY