Spaghetti Squash Pomodoro
5
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Kick out the pasta and try this twist on a traditional Italian favorite. Dotted with fresh tomatoes, a dash of cheese and some fresh oregano, spaghetti squash is an amazing stand-in for standard noodles. Spaghetti squash cooks very easily and, when scraped with a fork, comes out perfectly identical to traditional pasta. Hearty in texture but light this dish, the squash is tender a hint of sweetness that plays well with the crunchy toasted panko and parsley topping. Have this on the table in just over and hour. Kids and adults alike can enjoy the new-yet-familiar take on pomodoro. Want a bigger hit of vegetables? Stir some spinach into the tomato mixture until it wilts.
Ingredients
Uncooked spaghetti squash
2 medium
Whole wheat panko breadcrumbs
0.5 cup(s)
Grated Parmesan cheese
6 Tbsp
Dried oregano
2 tsp
Extra virgin olive oil
2 tsp
Uncooked onion(s)
0.5 cup(s), chopped
Tomato(es)
2 small
Garlic
3 large clove(s)
Table salt
0.75 tsp
Fresh parsley
0.25 cup(s)
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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