- 1 spaghetti squash - (3 to 3 1/2 lbs)
- 3 tablespoons extra-virgin olive oil
- 1 medium onion cut into 1/4" dice
- 1 red bell pepper seeded, and cut into 1/4" strips
- 1 yellow bell pepper seeded, and cut into 1/4" strips
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 1 can Italian plum tomatoes - (28 oz) chopped, with juices
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley for garnish
Halve the squash lengthwise; discard seeds. Cook, cut-side down, in a steamer basket in 2 inches of water until tender, about 30 minutes. (Depending on size, you may do this in two batches.) Let cool.
Meanwhile, prepare the sauce: Place the oil in a pot over low heat. Add the onion and peppers; cook, stirring, until softened, about 15 minutes. Add the garlic and oregano; cook 3 minutes. Add the tomatoes, paste, sugar, salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes.
Using a fork, pull out the flesh of the squash (it will form spaghetti-like strands) and place in a large bowl; top with the sauce. Sprinkle with parsley and serve immediately.
This recipe yields 4 servings.
Per serving: 280 calories, 41g carbohydrate, 5g protein, 12g fat, no cholesterol.