I have not always been a fan of spaghetti squash. My mom used to make it for my sister when she was attempting to wean herself off of her pasta addiction. Gradually, I came to acquire a taste for it in different recipes (most of them with lots of cheese!). Now I've finally found a simple - and healthy - recipe that's super easy to make and keeps me from having spaghetti every night!
You'll Need:
1. 1 spaghetti squash
2. 2 tbsps olive oil
3. 1 can diced tomatoes (no garlic added)
4. Shredded parmesan
5. 1 large baking pan
6. 1 large skillet
I always go with Hunts tomatoes because they are garlic and onion free. I recently discovered that they also make diced tomatoes "in sauce", also garlic and onion free. This time I made the recipe with bare diced tomatoes, but if you want it a little thicker, I'd go with the tomatoes in sauce.
You'll Need:
1. 1 spaghetti squash
2. 2 tbsps olive oil
3. 1 can diced tomatoes (no garlic added)
4. Shredded parmesan
5. 1 large baking pan
6. 1 large skillet
I always go with Hunts tomatoes because they are garlic and onion free. I recently discovered that they also make diced tomatoes "in sauce", also garlic and onion free. This time I made the recipe with bare diced tomatoes, but if you want it a little thicker, I'd go with the tomatoes in sauce.
Steps:
1. Preheat oven at 400 degrees.
2. Cut spaghetti squash in half (either way).
3. Scoop out seeds of each squash half.
4. Coat baking pan with olive oil and place squash halves face down.
5. Bake for 30 minutes, or until outside of squash is easily pierced by a fork.
6. Let cool for 10 minutes.
7. Scoop out all of squash into large skillet.
8. Add can of tomatoes and a pinch of parmesan to skillet and cook over medium-high heat.
9. Cook for 1-2 minutes and remove from heat. Enjoy!
1. Preheat oven at 400 degrees.
2. Cut spaghetti squash in half (either way).
3. Scoop out seeds of each squash half.
4. Coat baking pan with olive oil and place squash halves face down.
5. Bake for 30 minutes, or until outside of squash is easily pierced by a fork.
6. Let cool for 10 minutes.
7. Scoop out all of squash into large skillet.
8. Add can of tomatoes and a pinch of parmesan to skillet and cook over medium-high heat.
9. Cook for 1-2 minutes and remove from heat. Enjoy!
I must say, even though the recipe only calls for a little parmesan, I am guilty of adding a little more on top! I would use this as a complementary dish to something with a little more protein, but its still super delicious!