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Spaghetti Squash Italiano

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Ingredients
  Spaghetti squash 2 1⁄4 Pound
  Reduced calorie margarine 1 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Garlic 1 Teaspoon, minced
  Peeled chopped tomato 2 Cup (32 tbs)
  No salt added tomato sauce 8 Ounce (1 Can)
  Chablis/Dry white wine 1⁄4 Cup (4 tbs)
  Dried italian seasoning 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Grated parmesan cheese 1 Tablespoon
Directions

Wash squash; cut in half lengthwise.
Remove and discard seeds.
Place squash, cut side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Bake at 350° for 45 minutes or until tender; let cool.
Using a fork, remove spaghetti-like strands; discard shells.
Place squash strands in a 13x9x2-inch baking dish coated with cooking spray.
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add onion, green pepper, and garlic; saute until tender.
Stir in tomato; cook, uncovered, until thoroughly heated, stirring frequently.
Add tomato sauce, wine, Italian seasoning, and pepper; stir well.
Cover, reduce heat, and simmer 15 minutes.
Spoon tomato sauce mixture over squash; sprinkle with cheese.
Bake, uncovered, at 350° for 20 to 25 minutes or until thoroughly heated.
Garnish with fresh basil sprigs, if desired.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked

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