Spaghetti Squash with Tomato and Basil
By CaliKo
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1 2-1/2 lb. spaghetti squash
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cooking oil spray
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salt and pepper
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14.5 ounce can diced tomatoes
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2 teaspoons olive oil
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1/2 cup white wine
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2 cloves minced garlic
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1/2 cup vegetable broth
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1 Tablespoon fresh basil, chopped
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.
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.
Divide spaghetti squash into four servings, about 1 cup each, top with sauce. Sprinkle with parmesan if desired.
Nutritional Facts
- Servings
- 4
- 106 calories
- 14 g carbs
- 3 g fat
- (per serving)
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5 replies
Yummmm. This sounds really good and look at the low calories too.
Thank you for sharing. It sounds simple enough to make.
I hope you like it as much as I do!
Thanks CaliKo! Sounds great!
I forgot to mention to scrap and discard seeds after spliting the squash in half.