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Spaghetti squash, a bright yellow, football-shaped vegetable, has a pale yellow stringy flesh that resembles spaghetti when cooked. After baking, run the tines of a fork down the inside of the squash to separate it into strands.
- 3-pound spaghetti squash
- 2 pounds tomatoes
- 1 tablespoon olive oil or cooking oil
- 1/3 cup sliced green onions
- 1 clove garlic, minced
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil, crushed
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon pepper
Halve the squash lengthwise; scoop out the seeds. Place the squash, cut-side down, in a baking dish. With a fork, prick the skin all over. Bake in a preheated 350 degrees F oven for 30-40 minutes, or till tender.
Meanwhile, for the sauce, fill a large saucepan with water; bring to a boil. Core the tomatoes; plunge into boiling water for 30 seconds to loosen skins. Transfer the tomatoes to a colander; rinse with cool water. When the tomatoes are cool enough to handle, remove the skin. Halve the peeled tomatoes crosswise. Squeeze out seeds; discard. Chop the tomatoes; set aside.
In a large skillet, heat the oil; cook and stir the green onions and garlic for 2 minutes. Add tomatoes, basil, salt, sugar and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for about 5 minutes, or till mixture is of desired consistency. Using a fork, separate the squash pulp into strands; mound on a serving platter. Spoon tomato sauce over squash.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
128 calories; 4g total fat; 0mg cholesterol; 441mg sodium; 24g carbohydrates; 5g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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