Spaghetti Squash With Fresh Tomato Sauce
- 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
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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