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Spaghetti Squash Pomodoro

3
3
3
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Easy
You can either plate this recipe or serve it in the scooped-out squash halves.

Ingredients

Uncooked spaghetti squash

2 medium, halved, seeded

Whole wheat Panko breadcrumbs

½ cup(s), or regular panko

Grated Parmesan cheese

6 tbsp(s), divided

Dried oregano

2 tsp(s), divided

Olive oil

2 tsp(s)

Uncooked onion(s)

½ cup(s), chopped

Fresh tomato(es)

2 small, quartered

Garlic clove(s)

3 clove(s), medium, minced

Table salt

¾ tsp(s)

Fresh parsley

¼ cup(s), chopped

Instructions

  1. Preheat oven to 350°F. Arrange squash halves cut side down on a foil-lined baking sheet; roast until strands of squash separate when scraped with a fork, 35-40 minutes. When cool enough to handle, scrape all of squash into strands.
  2. Meanwhile, place panko in a large skillet; cook over medium heat, stirring often, until toasted, about 5 minutes. Remove from heat and stir in 3 Tbsp cheese and 1 tsp oregano; set aside.
  3. Heat oil in same skillet over medium heat; cook onion, stirring occasionally, until light golden, about 4 minutes. Stir in squash strands, tomatoes, garlic, salt, and remaining 1 tsp oregano; cook, tossing often, until tomatoes soften and squash is coated, about 4 minutes. Stir in remaining 3 Tbsp cheese. Combine toasted panko and parsley; sprinkle over skillet.
  4. Serving size: 2 cups

Notes

Use a high-quality Parmesan cheese for the most flavor.

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