SPAGHETTI SQUASH WITH POMODORO SAUCE
Categories Garlic Onion Tomato Vegetable Side Bake Low Fat Vegetarian Squash Summer Vegan Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ntuthuko Ntuthuko
ntuthukon90@hotmail.co.ukThis recipe is a great way to meal prep for the week. I made a big batch of this spaghetti squash with pomodoro sauce on the weekend and then I had lunch and dinner for the rest of the week.
whacK_6*
whack_6*12@hotmail.co.ukThis recipe is a great way to use up leftover tomato sauce. I always have leftover tomato sauce after making pasta, so this is a great way to use it up.
Joy Akinyi
joy-a32@hotmail.frI'm not a vegetarian, but I'm always looking for new vegetarian recipes to try. This spaghetti squash with pomodoro sauce is a great option. It's healthy and delicious.
MD POJIRUL ISLAM Pojir
pojir.m100@hotmail.co.ukThis recipe is a great way to get your kids to eat vegetables. My kids love spaghetti and they loved this spaghetti squash version.
Gift Rueben
r.gift@hotmail.comI made this recipe for a dinner party and it was a hit! Everyone loved the unique flavor of the spaghetti squash and the pomodoro sauce was delicious.
Md Rob
rob-m@aol.comThis recipe is a great way to use up leftover spaghetti squash. I always have some leftover after making spaghetti squash with meatballs, so this is a great way to use it up.
Anissa Payne
p_anissa4@hotmail.comThe sauce was too watery for my taste. I think it could have been reduced down more. Otherwise, the dish was good.
Kajirai Kajirai
k@yahoo.comI found this recipe to be too time-consuming. It took me over an hour to make, and the results were not worth the effort.
Daylin Julius
juliusd99@yahoo.comThis dish was a bit bland for my taste. I think it could have used more seasoning in the sauce. Otherwise, it was a good recipe.
Mahi Alom Musa
a.mahi92@aol.comI was a little skeptical about this recipe, but I'm so glad I tried it. The spaghetti squash was surprisingly good and the sauce was amazing. I'll definitely be making this again.
Makayla Drayton
d-makayla@hotmail.comThis recipe was easy to follow and the results were delicious. I loved the combination of the sweet squash and the tangy sauce. I'll definitely be making this again.
Nilom Jahan
j.nilom75@gmail.comI'm not usually a fan of spaghetti squash, but this recipe changed my mind. The pomodoro sauce was so good that I could have eaten it on its own. The squash was a great vehicle for the sauce and it made for a healthy and satisfying meal.
Abale Baipusi
abale-b@hotmail.comThis spaghetti squash with pomodoro sauce was a hit! The squash was perfectly cooked and the sauce was flavorful and tangy. I added some extra vegetables to the sauce, like diced zucchini and bell pepper, and it turned out great.