Spaghetti Squash with Tomato-Basil Sauce

Name: Spaghetti Squash with Tomato-Basil Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 411 grams no-salt-added diced tomatoes; 411 grams diced tomatoes; 118 milliliters chopped fresh basil, divided; 2 garlic cloves, minced; 1 Tbsp olive oil; 6 Tbsps shredded pecorino Romano cheese; 1 kilograms spaghetti squash

Spaghetti Squash with Tomato-Basil Sauce is a gluten free, primal, and vegetarian side dish. This recipe serves 6. One serving contains 136 calories, 5g of protein, and 5g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. A mixture of pecorino romano cheese, garlic cloves, spaghetti squash, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 35

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Oven

Cut squash in half lengthwise. Scoop out seeds; discard.

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Squash

Seeds

Place squash halves, cut sides down, on a baking sheet coated with cooking spray.

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Cooking Spray

Squash

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Baking Sheet

Bake at 350 for 1 hour or until tender.

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Oven

Heat oil in a medium saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add garlic; cook 3 minutes, stirring occasionally.

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Garlic

Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened.

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Tomato

Remove from heat; stir in 1/3 cup basil.

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Basil

Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.

Ingredients you will need

Spaghetti