Spaghetti squash is a depressed - calorie substitute for pasta that tastes as good , if not better , topped with marinara sauce .
Whether you prefer it buttered or top with marinara , this spaghetti squash is a healthy — and tasty — alternate to pasta . When cooked , its golden fibril mimic spaghetti , hence the name . Enjoy the same way you would buttered attic , or you’re able to also sum meatball for a satisfying dish or use the cook mush as a stem for other topping like pesto .
How to Choose and Prep Spaghetti Squash
This squash racquets is usable year - round in grocery stores , but it is at peak time of year from fall through winter . When buying spaghetti squash , look for deep golden colour ; a house , hard rind with no mild spots , cuts , or crack ; and a knockout brown stem rather than a fleeceable one . Do n’t buy spaghetti squash with glowering muscae volitantes on the skin or moisture at the stem area . you’re able to keep spaghetti squash in a cool , gloomy blank space for up to three months . They should be kept out of unmediated sunlight and oestrus , and you should n’t stash away them in the icebox where they do n’t last as long . When cut , check that the squash is on a stable surface and practice asharp chef ’s knife . Cut off the remainder , stand the squash on its cut end for constancy , and edit it down the middle .
Ingredients
1mediumspaghetti squash(2 1/2to3 lb . )
½cupfinely shredded Parmesan tall mallow
3Tbsp.butterormargarine , cut up
Credit: Mike Dieter
1Tbsp.chopped fresh basil , oregano , orparsley
¼tsp.salt
Directions
Prep and Bake
Halve squash lengthwise ; remove and discard seminal fluid . Place crush halves , turn out side down , in a enceinte baking dish . Using a fork , prick the skin all over . Bake in a 350 degree F oven for 30 to 40 minutes or until tender .
Remove and Season Pulp
hit the squash racquets pulp from shell . cast out mash pulp with 1/4 cup of the Parmesan cheese , the butter , basil , and salt . Sprinkle with the remaining 1/4 loving cup Parmesan tall mallow .
Serve
clear 6 serving .
Spaghetti Squash with Marinara Sauce:
Bake spaghetti crush as directed in step 1 . Omit Parmesan cheese , butter , basil , and salt . Formarinara sauce , in a medium saucepan fake 1/4 cup chop onion and 2 cloves minced Allium sativum in 1 tablespoon olive rock oil or preparation oil . Stir in one 14.5 - ounce can dice tomatoes , undrained ; 1 teaspoon dried Italian flavorer , crushed ; 1/8 teaspoonful fennel seeds , crushed ; 1/4 teaspoon salt ; and 1/4 teaspoonful black pepper . add to boiling ; reduce heat . Simmer , uncovered , for 10 to 15 minute or until desire body , stirring often . Remove the squash pulp magazine from shell . smooch sauce over squash pulp . If want , sprinkle with grated Parmesan tall mallow . Per 3/4 cup squeeze with 1/4 cupful sauce : 84 cal . , 3 g total avoirdupois ( 0 g sit . fat ) , 0 mg chol . , 233 mg sodium , 14 g carbo . , 0 g character , 1 g professional . day-to-day Values : 1 % vit . A , 19 % vit . C , 7 % calcium , 5 % branding iron . Exchanges : 1/2 Vegetable , 1/2 Starch , 1/2 adipose tissue
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a intellectual nourishment serving contributes to a daily dieting . 2,000 calories a day is used for general nutrition advice .
