Spaghetti Squash with Chunky Tomato Sauce
Serving Size
1 cup
Servings
4
Prep Time
15 min
Cook Time
60 min
Ingredients
1
large spaghetti squash, cut in half lengthwise
1/2 tablespoon
olive oil
5
medium tomatoes, peeled, seeded, and chopped
1
garlic clove, crushed
1/4 cup
balsamic vinegar
1/4 cup
reduced-fat Parmesan cheese (optional)
1/2 cup
fresh basil leaves, freshly packed
Salt and pepper
to taste
Directions
- Preheat oven to 350 degrees F.
- Wrap spaghetti squash halves in aluminum foil and place in a baking dish. Bake for 45 minutes, or until tender. Reduce oven to 200 degrees F.
- In a large skillet, heat oil over medium heat. Add tomatoes and garlic and cook for about 20-30 minutes, or until thickened.
- Add vinegar, salt, and pepper.
- Carefully open the foil of the spaghetti squash (watch steam) and remove. Scoop out the seeds and discard.
- Scoop out the stringy flesh into a bowl/serving dish. Top with tomato sauce, basil, and Parmesan.
Nutrition Information
| Calories | 122 |
| Fat | 4 g |
| Sodium | 148 mg |
| Carbs | 20 g |
| Fiber | 4 g |
| Protein | 4 g |