Spaghetti Squash in a Chunky Tomato-Basil Sauce
Stephanie Raymond
You won’t miss the pasta with this savoury spaghetti squash dish.
1 large spaghetti squash
2 Tbsp (30 mL) extra-virgin olive oil
1 medium yellow onion, chopped finely
1 cup (250 mL) mushrooms, sliced
1 green pepper, chopped finely
1 cup (250 mL) cherry tomatoes, whole or cut in half
1 28 oz (825 mL) can of stewed tomatoes
2 cloves garlic, minced
1 tsp (5 mL) dried basil or 1/4 cup (60 mL) fresh basil leaves
1 tsp (5 mL) rosemary
1 tsp (5 mL) thyme
Salt and pepper to taste
Freshly grated Parmesan cheese
Squash
Preheat oven to 350 F (180 C).
Use fork to pierce rind in several places. Place squash on baking sheet; bake until tender (about 1 hour). Remove from oven; let stand until cool enough to hold. Cut in half lengthwise and remove seeds. Use fork to twist out long strands.
Sauce
Heat olive oil in medium saucepan over medium to high heat. Add onion, mushrooms, green pepper, and cherry tomatoes; cook uncovered until tomatoes start to soften. Stir in stewed tomatoes, garlic, basil, rosemary, and thyme. Add salt and pepper to taste. Let simmer for 15 to 20 minutes, stirring as needed. Pour sauce over squash and toss. Top with freshly grated Parmesan cheese.
Serves 4.
Each serving contains: 183 calories; 7.1 g protein; 11.1 g total fat (3.3 g sat fat, 0 g trans fat); 16.2 g carbohydrates; 2.4 g fibre; 356 mg sodium
source: "Sensational Squash", alive #324, October 2009
