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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. Source: Eatingwell.com, September 2018

Sylvia Fountaine
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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; 12 g total fat; 1.8 g saturated fat; 322 mg sodium. 1028 mg potassium; 37.2 g carbohydrates; 8.5 g fiber; 17 g sugar; 4.9 g protein; 2368 IU vitamin a iu; 47 mg vitamin c; 68 mcg folate; 115 mg calcium; 2 mg iron; 71 mg magnesium;

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