Spaghetti Squash with Tomato and Basil

By CaliKo

  • 1 2-1/2 lb. spaghetti squash

  • cooking oil spray

  • salt and pepper

  • 14.5 ounce can diced tomatoes

  • 2 teaspoons olive oil

  • 1/2 cup white wine

  • 2 cloves minced garlic

  • 1/2 cup vegetable broth

  • 1 Tablespoon fresh basil, chopped

  1. Preheat oven to 450 degrees. Split spaghetti squash in half lengthwise, using a cleaver or chef's knife and rubber mallet. Spray cut sides with cooking oil, salt and pepper. Place squash halves cut side down in baking dish. Bake for 20-30 minutes until knife pierces skin easily. Remove from oven, turn squash halves over and cool for about 10 minutes. Hold over a bowl and scrap spaghetti out with a fork.

  2. In a skillet, saute garlic in hot olive oil. After a minute, add wine, boiling until reduced about 1/3, about 5 minutes. Add diced tomatoes with liquid and broth. Boil for about 5 minutes, turn off heat and stir in basil.

  3. Divide spaghetti squash into four servings, about 1 cup each, top with sauce. Sprinkle with parmesan if desired.

Nutritional Facts

106 calories
14 g carbs
3 g fat
(per serving)

low carb vegetarian entree spaghetti squash vegetables

5 replies

CaliKo 2011-02-20 20:56:42 -0600 Report

I forgot to mention to scrap and discard seeds after spliting the squash in half.