Friday, March 14, 2014

Spaghetti Squash w/Tomato Sauce

Back in the day I used to make Spaghetti Squash totally different,,,,,I would cook in a bath of water,,,and then add butter and brown sugar when done (which is still good) , But I really like this new way I prepared it, The hardest thing about this recipe is cutting the Squash!!,,,Which has a very tough skin, so be sure to use a sharp knife and be very careful cutting!,,,,I also made a quick tomato sauce to top the Squash with, and I served it right out of the shell! This was a big hit with my daughter! Here is what I did, Enjoy!!

1 Spaghetti Squash
olive oil
salt and pepper
2 T olive oil
2 cloves garlic (minced)
1- 14 1/2 oz can Petite Diced Tomatoes w/juices
3 Basil leaves (finely chopped)
1 T sugar
salt and pepper
Preheat oven to 375 degrees
Line a baking sheet with parchment paper, drizzle with olive oil.
Cut squash in half lengthwise and remove seeds with a spoon,
drizzle inside of squash with olive oil and salt and pepper
Place squash flesh side down on baking sheet
and bake for 45 minutes.
Meanwhile for sauce
in a small saucepan add olive oil and minced garlic
cook on low for about 30 seconds (do not burn)
add tomatoes (whole can), basil, sugar and salt and pepper
raise heat and bring to a boil stirring
lower heat and simmer 15 - 20 minutes
stirring occasionally
 Once Squash is done turn over and with a fork start at top and drag fork to shred the flesh
add sauce and mix together
Serve and Enjoy!
You can garnish with parmesan cheese if you like!

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