Fantastic Friday...Spaghetti Squash

Spaghetti Squash

Serves 4

INGREDIENTS

1-large [or 2 small] spaghetti squash

1 can Great Value tomato sauce - no salt added

1 can Great Value - tomato paste

1 large yellow onion, chopped

1 green bell pepper, chopped

2 garlice cloves, minced

8-oz button mushrooms, sliced

1/4 tsp. salt

1/4 tsp. ground black pepper

1-tsp. sugar

8-tablespoons grated parmesan cheese

1-tablespoon olive oil

 

 

 

PREPARATION:

Preheat oven to 425-degrees.

Slice spaghetti squash in half, lengthwise. Scoop out seeds and discard. Spray baking pan with non-stick cooking spray. With a pastry brush, lightly oil the flesh side of the squash with the olive oil.

Place squash, flesh side down, on the baking pan and bake for approximately one hour, or until flesh is very tender.

In the meantime, use non-stick cooking spray and spray medium skillet. Over medium heat add onion, bell pepper and garlic. Cook until tender. Add mushrooms. Cook until done. Add the tomato paste. Once this is incorporated and all items are coated well, add the tomato sauce, sugar, salt and pepper.

Reduce heat to lowest setting, and cover.

Remove squash from oven and allow to cool slightly. [About 5 minutes.]

With a fork, remove flesh from squash skins. Be careful to separate the strands [this is your spaghetti!] Place flesh in a large bowl. Add the tomato sauce mixture and toss lightly.

Serve in individual serving dishes, and sprinkle each with 2-tbsp. grated parmesan. Serve.

 

 

 

NUTRITIONAL INFO:

per serving

Calories: 157

Carbs: 24g

Fats: 3g

Protein: 9g

Sodium: 355mg

 

This is a great side dish, or can be eaten totally without anything else [I would double the amount eaten if eaten alone]. Or you can make this into a complete meal simply by adding protein, such as ground beef or turkey, or Italian sausage [I would use turkey meat] would especially pair well with this!

 

Even the kiddies like this one!

 

Enjoy!