Organic Recipes > Vegetarian Dish > Spaghetti Squash with Pomodoro Sauce
Spaghetti Squash with Pomodoro Sauce (Serves 4)
courtesy of Self Magazine
Simple and delicious! A low calorie version of spaghetti with red sauce!
Ingredients
1 spaghetti squash (about 1 1/2 lb)
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can (28 oz) diced plum tomatoes
3 tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Fresh basil
Method
Simple and delicious! A low calorie version of spaghetti with red sauce!
Ingredients
1 spaghetti squash (about 1 1/2 lb)
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can (28 oz) diced plum tomatoes
3 tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Fresh basil
Method
- Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Lay halves, flesh side down, on baking sheet lined with foil or parchment paper. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
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