Spaghetti Squash Pomodoro
3
Points®
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
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)
Onion
½ cup(s), chopped
Tomato
2 small, quartered
Garlic
3 clove(s), large, 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
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