Have you tried spaghetti squash? Spaghetti squash is an excellent way to make a vegetable the star of your family meal plan.
Considered a winter vegetable, spaghetti squash often goes on sale during the winter months making it an affordable choice in the produce aisle no matter where you live in the States.
Once cooked, spaghetti squash closely resembles actual spaghetti. Simply use a fork to separate it into strands. What you get is a vegetable noodle that is both low calorie and low carbohydrate.
In this recipe, you top spaghetti squash with tomato-mushroom sauce, which makes for a perfect Meatless Monday entree. Or, you can add some meatballs for a more traditional meal.
- 1 3-lb spaghetti squash
- 1 tablespoon olive oil
- 2 cloves garli
- 2 pkg sliced button mushrooms
- 1 16 oz can diced tomatoes
- 1 teaspoon minced fresh basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- 3/4 cup grated Parmesan cheese
- Preheat oven to 350.
- Cut the spaghetti squash in half. Lie cut side down in a large casserole dish. (May require 2 casserole dishes.) Fill dish with 1 inch water. Bake squash for one hour.
- Remove squash and allow to cool slightly. Using a fork, separate the squash into strands.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Saute mushrooms and garlic in olive oil until the mushrooms are tender. Add the tomatoes, basil, oregano, salt and pepper and cook until heated through.
- Serve the sauce on top of the spaghetti squash strands and sprinkle with Parmesan cheese.
Have you made spaghetti squash before?
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