I consider spaghetti squash a āfunā vegetable and enjoy serving it to anyone who has never tried it. Everyone seems delighted by this unique squash and its spaghetti-like flesh. This is delicious accompanied by Long-Grain and Wild Rice Salad (page 50).
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400Ā°F.
Step 2
Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with 1/2 inch of water. Cover tightly with foil and bake until easily pierced with a fork, 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to remove the spaghetti-like strands of flesh.
Step 3
Heat the margarine in a large skillet. Add the onions and sautƩ over medium heat until translucent. Add the garlic and continue to sautƩ until the onions are golden.
Step 4
Break the tomatoes up with your hands and add them and the squash to the skillet. Cover and simmer over low heat for 8 to 10 minutes, stirring occasionally. Uncover and cook until the liquid in the skillet is reduced, 5 to 8 minutes. Season with salt and pepper, and serve.
nutrition information
Step 5
Calories: 121
Step 6
Total Fat: 3g
Step 7
Protein: 2g
Step 8
Carbohydrate: 20g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 80mg
