Spaghetti Squash With Fresh Tomato Sauce Recipe - Cooking Index
Spaghetti Squash With Fresh Tomato Sauce Recipe - Cooking Index
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. This dish can be made with a rich meat sauce also. With a meat sauce, generous toppings of parmesan and/or romano cheeses make this Italian feast come alive!
Type: Vegetables| 3 lbs | 1362g / 48oz | Spaghetti squash |
| 2 lbs | 908g / 32oz | Tomatoes |
| 1 tablespoon | 15ml | Olive oil |
| 1/3 cup | 20g / 0.7oz | Sliced green onions |
| 1 | Garlic clove - minced | |
| 2 tablespoons | 30ml | Minced fresh basil |
| = (or 2 tspns dried basil, crushed) | ||
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Splenda |
Halve squash lengthwise; scoop out seeds. Place squash, cut-side down, in a baking dish. With a fork, prick the skin all over. Bake in a preheated 350 degree oven for 30 to 40 minutes, or till tender.
Meanwhile, for sauce, fill a large saucepan with water; bring to boiling. Core tomatoes; plunge into boiling water for 30 seconds to loosen skins. Transfer tomatoes to a colander; rinse with cool water. When tomatoes are cool enough to handle, remove skin. Halve peeled tomatoes crosswise. Squeeze out seeds; discard. Chop tomatoes; set aside.
In a large skillet heat oil; cook and stir green onions and garlic for 2 minutes. Add tomatoes, basil, salt, Splenda, and pepper. Bring to boiling; 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.
This recipe yields 4 servings; 12 carb grams per serving.
Source:
Low Carb Recipes at http://www.lowcarbluxury.com
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