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Spaghetti Squash with
Fresh Tomato Sauce
Halve squash lengthwise; scoop out seeds. Place squash, cut-side down, in a baking
dish. With a fork, prick the skin all over. Bake in a preheated 350° oven for 30-40
minutes, or till tender.
- 3 pound spaghetti squash
- 2 pounds tomatoes
- 1 Tablespoon olive oil
- 1/3 cup sliced green onions
- 1 clove garlic, minced
- 2 Tablespoons minced fresh basil or 2 teaspoons dried basil, crushed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Splenda
Meanwhile, for sauce, fill a large saucepan with water; bring to boiling. Core
tomatoes; plunge into boiling water for 30 seconds to loosen skins. Transfer tomatoes
to a colander; rinse with cool water. When tomatoes are cool enough to handle, remove
skin. Halve peeled tomatoes crosswise. Squeeze out seeds; discard. Chop tomatoes; set
In a large skillet heat oil; cook and stir green onions and garlic for 2 minutes. Add
tomatoes, basil, salt, Splenda®, and pepper. Bring to boiling; reduce heat. Simmer,
uncovered, for about 5 minutes, or till mixture is of desired consistency. Using a
fork, separate the squash pulp into strands; mound on a serving platter. Spoon tomato
sauce over squash.
Serves 4. 12 grams net grams of carbohydrate per serving.
c o m m e n t s :
Spaghetti squash, a bright yellow, football-shaped vegetable, has a pale yellow stringy
flesh that resembles spaghetti when cooked. After baking, run the tines of a fork down
the inside of the squash to separate it into strands. This dish can be made with a rich
meat sauce also. With a meat sauce, generous toppings of parmesan and/or romano cheeses
make this Italian feast come alive!