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Source: Better Homes and Gardens


Recipe Summary

35 mins
20 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Cut squash in half lengthwise; remove and discard seeds. Place one squash half, cut side down, in a 2-quart rectangular microwave-safe baking dish; add 1/4 cup of the water. Cover with vented microwave-safe plastic wrap. Microwave on 100% power (high) about 10 minutes or until tender. Remove squash half; keep warm. Repeat with the remaining squash half and the remaining 1/4 cup water.

  • Meanwhile, for marinara sauce, in a medium saucepan heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until tender. Stir in tomatoes, tomato sauce, Italian seasoning, salt, fennel seeds, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until sauce reaches desired consistency, stirring frequently.

  • Using a fork, remove the squash pulp from shells. Place squash pulp in a colander set in the sink and press with a spatula to remove any excess moisture. Spoon drained squash onto individual plates; top with marinara sauce. If desired, sprinkle with Parmesan cheese and oregano.

Nutrition Facts

147 calories; fat 5g; saturated fat 1g; carbohydrates 26g; mono fat 3g; poly fat 1g; insoluble fiber 6g; sugars 12g; protein 3g; vitamin a 1159.1IU; vitamin c 17.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.8mg; vitamin b6 0.3mg; folate 32.8mcg; sodium 663mg; potassium 473mg; calcium 104mg; iron 2mg.