Spaghetti Squash With Fresh Tomato Sauce

Spaghetti Squash With Fresh Tomato Sauce
Spaghetti Squash With Fresh Tomato Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    pound spaghetti squash

  • 2

    pounds tomatoes

  • 1

    tablespoon olive oil

  • 1/3

    cup sliced green onions

  • 1

    garlic clove minced

  • 2

    tablespoons minced fresh basil (or 2 tspns dried basil, crushed)

  • 1

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    teaspoon Splenda

Directions

Halve squash lengthwise; scoop out seeds. Place squash, cut-side down, in a baking dish. With a fork, prick the skin all over. Bake in a preheated 350 degree oven for 30 to 40 minutes, or till tender. Meanwhile, for sauce, fill a large saucepan with water; bring to boiling. Core tomatoes; plunge into boiling water for 30 seconds to loosen skins. Transfer tomatoes to a colander; rinse with cool water. When tomatoes are cool enough to handle, remove skin. Halve peeled tomatoes crosswise. Squeeze out seeds; discard. Chop tomatoes; set aside. In a large skillet heat oil; cook and stir green onions and garlic for 2 minutes. Add tomatoes, basil, salt, Splenda, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 5 minutes, or till mixture is of desired consistency. Using a fork, separate the squash pulp into strands; mound on a serving platter. Spoon tomato sauce over squash. This recipe yields 4 servings; 12 carb grams per serving.

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