Spaghetti Squash with Tomato Sauce

By Ron Ladouceur 2015-05-14

Key Points

Serving size: 377 grams
For the best buy, choose winter squash (such as butternut or acorn) that are heavy and have smooth skins.
To prepare squash, rinse and remove seeds. Leave skin on and bake for 30 minutes at 350° F, or until tender.
To keep fresh, store in a cool, dry place for up to 3 months.
Squash contains potassium, which is good for a healthy heart.

Cut squash in half and scoop out seeds.
Place in baking dish, cut side down. Bake at 350° F for 30 minutes, or until tender.
In medium sauce pan, heat oil, onion and garlic on medium-high heat. Cook for 5 minutes or until onions are soft.
Add canned tomatoes and seasoning. Bring to a boil.
Reduce heat to low and cook for 5 minutes. Stir often.
When the squash is done, remove from the oven. Use a fork to scrape spaghetti-like strings into a large bowl.
Add sauce and serve with Parmesan cheese. Enjoy!
Refrigerate leftovers.

Nutrition facts per serving

Photo Credit: “Spaghetti Squash Marinara” by Scott Veg / CC BY 2.0