Spaghetti Squash

Spaghetti Squash
Spaghetti Squash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    spaghetti squash - (3 to 3 1/2 lbs)

  • SAUCE:

  • 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

Directions

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.

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