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Swapping spaghetti squash for pasta is a great way to cut back on carbs and calories in this saucy vegan dinner. Here, we have tossed the squash with a simple fresh tomato sauce. Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or capers, if you like.

Sylvia Fountaine
Source: Eatingwell.com, September 2018
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

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  • Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.

  • When the squash is cool enough to handle, use a fork to scrape the flesh from the shell; add it to the tomato sauce. Stir in basil.

Nutrition Facts

268 calories; protein 4.9g 10% DV; carbohydrates 37.2g 12% DV; exchange other carbs 2.5; dietary fiber 8.5g 34% DV; sugars 17.3g; fat 12g 19% DV; saturated fat 1.8g 9% DV; vitamin a iu 2368.2IU 47% DV; vitamin c 46.7mg 78% DV; folate 68.3mcg 17% DV; calcium 115.4mg 12% DV; iron 2.1mg 11% DV; magnesium 70.6mg 25% DV; potassium 1027.5mg 29% DV; sodium 322.2mg 13% DV; thiamin 0.2mg 24% DV.

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