Spaghetti Squash with Tomatoes

Spaghetti squash has creamy yellow pulp that separates into strands upon baking giving this summertime squash its name. Here it's served with a chunky fresh tomato sauce.

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  • Makes: 6 servings
  • Start to Finish: 50 mins

Spaghetti Squash with Tomatoes

Reviews (0)

5.0 by 1 people

Rate This!

Directions

  1. Wash spaghetti squash; halve lengthwise. Scoop out seeds. Place squash halves, cut side down, in a baking dish. Bake in a 350 degrees F oven for 30 to 40 minutes or until tender.
  2. Meanwhile, in a medium nonstick skillet heat water. Add sweet pepper and green onions and cook for 2 minutes. Stir in tomatoes, parsley, dill, and basil. Simmer, uncovered, for 5 minutes more or until of desired consistency.
  3. Using two forks, remove stringy pulp from spaghetti squash and place on a serving platter. Spoon tomato mixture over spaghetti squash. Toss to combine. Sprinkle with Parmesan cheese. Makes 6 servings.
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Nutrition Facts (Spaghetti Squash with Tomatoes)

  • Per serving:
  • 66 kcal ,
  • 1 g fat
  • 1 mg chol. ,
  • 52 mg sodium ,
  • 13 g carb. ,
  • 3 g fiber ,
  • 2 g pro.
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