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SPAGHETTI SQUASH MARINARA




Source of Recipe


Halfmysize


Recipe Introduction


SERVES: 4
WW POINTS PER SERVING: 2


List of Ingredients




1 medium spaghetti squash, (about 2 1/2 lb)
1 tbsp olive oil
1 small onion(s), chopped
1 tsp garlic clove(s), minced
14 1/2 oz canned stewed tomatoes, cut up
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese


Recipe



Preheat oven to 350ºF.

Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, 30 to 40 minutes.

Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat. Add onion and garlic and stir fry until tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.

To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti. Spoon sauce over squash and sprinkle with Parmesan cheese.

Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.

Nutrition Information:
155 Cal., 6 g. fat, 2 g. fiber