RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 793
View Recipe |
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Recipe Name: |
Spaghetti Squash with Marinara |
Source: |
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Submitted by: |
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Last Modified: |
2010-02-03
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Course: |
Side Dish |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
Dairy |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
15.00
Minutes |
Number of Servings: |
12 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.88
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# Sides Included: |
0 |
Difficulty: |
Intermediate |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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Directions:
Preheat oven to 350ºF.
Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, 30 to 40 minutes.
Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat. Add onion and garlic and sauté until tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti. Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.
Pts = 2 |
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Nutrition per Serving: |
Calories: |
82 |
Total Carbs: |
5.8 |
Net Carbs: |
0.0 |
Cholesterol: |
6.2 |
Fat: |
3.5 |
Protein: |
4.02 |
Fiber: |
0.10 |
Sodium: |
223.53 |
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