Spaghetti-Squash Spaghetti

This Simple Cooking with Heart, creative Italian recipe has an interesting vegetable that the kids will think is fun to make and eat.
Servings 14 Servings
Calories 172kcal

Ingredients

  • 3 pounds Spaghetti Squash
  • 1 tsp Extra Virgin Olive Oil
  • 1 tsp Minced Garlic
  • 1/2 Small Onion Chopped
  • 8 oz Canned, No-Salt Added Diced Tomatoes
  • 1/4 tsp Black Pepper
  • 1/4 tsp Dried, Salt Free Herbs Italian Blend
  • 1/8 tsp Crushed Red Pepper Flakes
  • 16 oz Canned, No Salt Added Tomato Sauce
  • 1/2 cup Mozzarella Balls Bite size pieces
  • 1/4 cup Dried Basil

Instructions

  • Preheat oven to 350° F.
  • Cut spaghetti squash in half. On a baking sheet coated with cooking spray, place halves of squash face down and bake for 1 hour or until tender.
  • Heat oil in medium saucepan over medium heat. Add garlic and onion and cook until soft, about 5-7 minutes. Add diced tomatoes, pepper, herbs and red pepper flakes. Cook until liquid is evaporated, about 2-3 minutes. Add tomato sauce and reduce heat to medium-low and simmer for 10 minutes.
  • Let squash sit at room temperature until just cool enough to handle. Take a fork and scrap flesh from outside working in, creating “spaghetti noodles”.
  • Add squash "noodles" to sauce and remove from heat. Toss with mozzarella balls and fresh basil and serve.