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Spaghetti Squash Spaghetti
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A great alternative to the traditional carb-laden spaghetti with pasta. Spaghetti squash, when cooked, turns into strings of squash that resemble spaghetti noodles. It's a great substitute for pasta and holds up well with pasta sauces.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 1/2 pounds spaghetti squash
Sauce
3 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 red bell pepper, seeded and cut into 1/4-inch strips
1 tablespoon minced garlic
2 teaspoons dried oregano
1 can (28 ounce size) diced Italian plum tomatoes, undrained
1 tablespoon tomato paste
1 teaspoon sugar
salt and pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley, for garnish
directions
Cut the spaghetti squash in half and scoop out the seeds. Place a steamer basket in a pan with 2 inches of water. Put the spaghetti squash, cut side down, inside the steamer basket and simmer about 30 minutes or until tender. If needed, cook the squash in batches. Set the cooked squash aside until it is cool enough to handle.
Meanwhile, prepare the sauce: Heat the oil in a large saucepan over low heat. Add the diced onion and bell peppers. Cook for about 15 minutes, stirring occasionally, until the peppers are soft.
Add the garlic and dried oregano to the pan. Cook for 3 minutes or until the garlic is soft. Stir in the undrained tomatoes, tomato paste, sugar, salt, and pepper. Bring the sauce to a boil, reduce the heat to a simmer and cook for 15 minutes.
When the spaghetti squash is cool enough to handle, use a fork to scrape the flesh to create the spaghetti-like strands. Scoop the strands into a large bowl. Pour the sauce on top of the spaghetti and serve immediately with a sprinkle of parsley for garnish.
Recipe Source: Sheila Lukins
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 14, 2012
I love spaghetti squash so I'm always interested in new recipes that use it as the main ingredient. I did cook the squash differently, however, as I didn't have a steamer basket large enough. I put it in a baking dish with water (cut sides down) and oven baked it for the same amount of time. Turned out perfect. The sauce was really tasty and you could easily change up the flavors to create variations.