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Spaghetti Squash With Zucchini, Garlic, And Tomato Sauce

Holiday.Cook's picture
Ingredients
  Spaghetti squash 3 Pound (1 Spaghetti Squash)
  Olive oil 1⁄4 Cup (4 tbs)
  Yellow onion 8 Ounce, cut into 1/2-inch dice (1 Medium Sized)
  Garlic 2 Clove (10 gm), minced
  Canned diced tomatoes in juice 28 Ounce, drained (1 Can)
  Zucchini 8 Ounce, trimmed and cut into 1/4 inch dice (2 Small Sized)
  Minced fresh parsley 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Unsalted butter 2 Tablespoon
  Grated parmesan cheese 1 Ounce (Half Grated Parmesan Cheese)
Directions

Preheat the oven to 350°F.
Pierce the skin of the squash in several places with a sharp knife or carving fork.
Place the squash on a rimmed baking sheet and bake until tender when pierced with a fork, about 45 minutes.
While the squash is baking make the sauce.
In a 10-inch saute pan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the onion and garlic, stirring frequently, until softened and just beginning to brown, about 4 minutes.
Add the tomatoes, adjust the heat so the sauce simmers slowly, and cook for 20 minutes.
Add the zucchini and simmer 5 minutes longer.
Add the parsley and salt and pepper to taste.
Keep warm over very low heat.
When the squash is tender, halve lengthwise.
Use a fork to scrape the flesh from the skin, and place the squash strands in a serving bowl.
Toss with the butter, and season with salt and pepper.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Vegetable

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