Saturday, January 5, 2008
On My Hearth: Spaghetti Squash Marinara
As I told Julie, I loooovve spaghetti squash! I've just recently started cooking various squashes, have never experimented before. I wonder if it's because of where we live, squash is not popular here in the tropics? I have a butternut squash here at well, will be preparing that in the coming days.
Beren and I are taking his girls out for pizza on the beach tonight but I really don't want pizza so I'll eat this beforehand, have a small salad and a glass of wine at the pizza joint.
Spaghetti Squash Marinara
POINTS® Value: 2
Preparation Time: 15 min
Cooking Time: 40 min
Level of Difficulty: Moderate
A classic Italian-inspired recipe with one delicious and waistline-friendly change: spaghetti squash instead of pasta!
* 1 medium raw spaghetti squash, (about 2 1/2 lb)
* 1 tsp olive oil
* 1 small onion(s), chopped
* 1 tsp garlic clove(s), minced
* 14 1/2 oz canned stewed tomatoes, cut up
* 1 tsp Italian seasoning
* 1/4 cup grated Parmesan cheese
* Preheat oven to 350ºF.
* Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, 30 to 40 minutes.
* Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat. Add onion and garlic and sauté until tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
* To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti. Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.