Spaghetti Squash Marinara
0
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
The long, thin strands of spaghetti squash are perfect for pasta sauces, but they are also excellent when tossed with olive oil and seasoned with salt and pepper.
Ingredients
Onion
1 medium, diced
Olive oil
1 tsp
Tomato
1 small, plum, seeded and diced
Canned tomato sauce
1 cup(s)
Ground oregano
¾ tsp(s)
Table salt
½ tsp
Black pepper
¼ tsp
Spaghetti squash
1½ medium, or 1 large, about 5 pounds
Grated Parmesan cheese
¼ cup(s)
Instructions
1
In a nonstick skillet, sauté onion in oil until translucent, about 10 minutes. Add tomato, tomato sauce, oregano, salt and pepper and simmer over low heat for 30 minutes.
2
Meanwhile, halve spaghetti squash lengthwise and remove seeds. Cover each half with wax paper, leaving 1 corner exposed. Microwave, cut side up, on a plate on high power for 8 minutes. Squash should separate easily into strands when done. Scrape out flesh and place in a large mixing bowl.
3
Mix in tomato sauce and season to taste. Divide into six 2/3-cup portions and top each with 1 tablespoon Parmesan.
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