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Spaghetti Squash with Tomato Sauce Recipe

Spaghetti Squash with Tomato Sauce
Kath Younger

Spaghetti Squash with Tomato Sauce

Spaghetti squash is the perfect way to deliver flavor in a healthy way. It’s full of fiber, tastes great, and is very low in calories.

Ingredients

  • 1 spaghetti squash, halved
  • 2 large tomatoes, chopped and drained over a colander
  • 4 tomatoes on-the-vine, chopped and drained over a colander
  • 1 pint grape tomatoes, chopped and drained over a colander
  • 1 teaspoon olive oil
  • 2 cloves garlic, chopped
  • 1 can tomato paste
  • Handful of oregano and basil
  • 1 teaspoon sun-dried tomatoes in oil, chopped (optional)
  • 2 tablespoons roasted red peppers, chopped (optional)
  • 1/4 cup sherry
  • Dash of Parmesan cheese, for garnish

Directions

Preheat the oven to 350 degrees.

Place the squash on a baking sheet and roast in the oven for 45 minutes. Remove from the oven and let cool. Once cooled, scrape out the flesh with a fork into a bowl and set aside.

Meanwhile, heat the oil in a pan over medium heat and sauté the garlic for 1 minute. Add the tomatoes and simmer. After they cook for about 1 hour and thicken quite a bit, add the tomato paste, herbs, sun-dried tomatoes, and roasted red peppers, if using. Simmer for 15 more minutes, and stir in the sherry.

Portion over the squash, top with Parmesan cheese, and enjoy!

Nutritional Facts
Servings2
Calories Per Serving297
Total Fat5g8%
Sugar31gN/A
Saturated0.9g4.5%
Protein11g22%
Carbs59g20%
Vitamin A339µg38%
Vitamin B61mg47.8%
Vitamin C104mg100%
Vitamin E8mg42%
Vitamin K121µg100%
Calcium247mg25%
Fiber16g64%
Folate (food)139µgN/A
Folate equivalent (total)139µg35%
Iron7mg40%
Magnesium145mg36%
Monounsaturated2gN/A
Niacin (B3)8mg42%
Phosphorus251mg36%
Polyunsaturated1gN/A
Potassium2559mg73%
Riboflavin (B2)0.3mg18.7%
Sodium738mg31%
Thiamin (B1)0.4mg24%
Zinc2mg14%