Spaghetti Squash Spaghetti Recipe
MY FAVORITE!! If you have never tried spaghetti squash, you are in for a treat. I recommend spaghetti squash to anyone that is trying to limit their carbohydrate intake or even if they just want to try something new and healthy! Try this recipe out. I am sure you will love it and your family will too!
- 1 spaghetti squash (3 pounds)
- non-stick cooking spray
- 1 tsp. extra virgin olive oil
- 1 clove fresh garlic (minced) OR 1 tsp. jarred, minced garlic
- 1/2 small onion (chopped)
- 1 cup tomatoes (diced) OR 8 oz. canned, no-salt-added, diced tomatoes
- 1/4 tsp. black pepper
- 1/4 tsp. dried, salt-free herbs, Italian blend
- 1/8 tsp. crushed red pepper flakes
- 16 oz. canned, no salt added tomato sauce
- 1/4 cup coarsely chopped, or, torn basil OR 1 tsp. dried basil
Tip: Scraping the spaghetti squash to make “noodles” and tossing all the ingredients together are safe and fun steps to involve kids in this recipe.
- Preheat oven to 350° F.
- Cut spaghetti squash in half. Scrape out seeds. On a baking sheet coated with cooking spray, place halves of squash face down and bake for 1 hour or until tender.
- Heat oil in medium saucepan over medium heat. Add garlic and onion and cook until soft, about 5-7 minutes. Add diced tomatoes, pepper, herbs and red pepper flakes. Cook until liquid is evaporated, about 2-3 minutes. Add tomato sauce and reduce heat to medium-low and simmer for 10 minutes.
- Let squash sit at room temperature until just cool enough to handle. Take a fork and scrap flesh from outside working in, creating “spaghetti noodles”.
- Add squash "noodles" to sauce and remove from heat. Toss with fresh basil and serve.
- You can add anything else you would like to your pasta. Maybe try some mushrooms or olives. Maybe some chicken or homemade meatballs. Get creative :)
Recipe copyright © 2016 American Heart Association.