Tonight was a healthy dinner. Fish, cauliflower... and I would usually throw in rice or pasta as a side. Instead I tried out another spaghetti squash recipe. You can find a previous attempt HERE.
What is spaghetti squash? If your grocery store carries it it's a large oval squash that produces long spaghetti-like strands when cooked.
What is spaghetti squash? If your grocery store carries it it's a large oval squash that produces long spaghetti-like strands when cooked.
INGREDIENTS
1 Tbsp olive oil
1 small onion, minced (1/2 cup)
1/8 tsp crushed red pepper
1 large clove garlic minced (or 1 TBS jarred)
1 small sprig fresh rosemary, whole
1 28 oz can tomatoes, chopped
Salt and pepper to taste
2 tsp parmesan cheese, or fresh grated
10 basil leaves, thinly sliced (whoops- forgot this!)
DIRECTIONS
Place
squash, skin side up (one half at a time), on microwave-safe dish; cover
with microwave-safe plastic wrap. Microwave on HIGH, 10-12 min, until
tender. Let rest covered, 10-15 min, until cool enough to handle;
carefully remove plastic wrap to avoid steam.
While waiting to cool, prepare sauce.
Heat
oil in skillet on MEDIUM-LOW;
add onion and pepper flakes; cook 5 min, or until onion is
translucent but not browned.
Add garlic;
continue to cook another 2 min. Add rosemary and tomatoes; season
with salt and pepper. Simmer on LOW
10 min. Remove and discard rosemary.
Run tines of
fork lengthwise over cut surface of squash to loosen spaghetti-like
strands; scoop out strands. (Scoop out and toss any seeds and yucky looking strands!)
Add
spaghetti squash to sauce; toss quickly and gently to heat through.
Top each
serving with 1/2 tsp cheese and garnish with basil.
VERDICT:
We've tried making spaghetti squash a couple different ways. This was definitely the most spaghetti-like. It was a hit in our house! A little labor-intensive for a side dish, but definitely a healthy alternative to real pasta.
Source: Wegman's
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