Spaghetti Squash with Tomato Sauce

10 Reviews
100% would make this recipe again

Succulent and crunchy, spaghetti squash blends perfectly with a tomato sauce or any other favourite pasta sauce for a family-friendly starter ready in few minutes.

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Preparation : 10 min Cooking : 45 min
140 calories/serving

Ingredients

1 spaghetti squash 1.8 kg
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 cup My Mother's Tomato Sauce 250 mL
1 tbsp butter, unsalted 14 g
1/3 cup Parmesan cheese, grated 18 g

Method

  1. Preheat the oven to 175°C/350°F.
  2. Cut the squash in half lengthwise, then scoop out and discard the seeds. Place the halves on a baking sheet, cut side down. Bake until soft, about 45 min. Alternatively, cook each halve separately in a microwave oven: Place each halve in a bowl, add about 1/4 cup of water, then cover partially with a plastic wrap. Cook at high intensity about 8 min for each halve.
  3. While the squash is cooking, heat the tomato sauce in a saucepan over low heat. Set aside.
  4. Using a fork, rake out and pull the strands. Drain the strands then transfer them to individual bowls. Season with salt and pepper to taste. Pour the sauce over the squash, top with the butter and cheese, then serve.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

140

Fat

7 g

10 %

Saturated 3.5 g
+ Trans 0.2 g

19 %

Cholesterol

10 mg

Sodium

230 mg

10 %

Carbohydrate

18 g

6 %

Fibre

3 g

12 %

Sugars

7 g

Net Carbs

15 g

Protein

4 g

Vitamin A

20 %

Vitamin C

23 %

Calcium

11 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Good source of  :
Manganese, Potassium, Vitamin A, Vitamin B6
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives 0
Fats 1
More info
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Reviews

10 Reviews (9 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

I love this recipe! I made over and over, it's that good and that easy! I have it with my Mom's spaghetti sauce and a tad of cheese! YUM!

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