Spaghetti Squash Pomodoro

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. 

INGREDIENTS

1 large spaghetti squash, halved lenghtwise
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