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Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumspaghetti squash (4-5 pounds), cut in half, seeds removed3tablespoonsextra-virgin olive oil⅔cupchopped onion4garlic cloves, minced2poundsripe tomatoes, diced (about 4 cups; save juices)¼cupvermouth, dry red wine or dry white wine½teaspoonground pepper¼teaspoonsalt8-10 fresh basil leaves, torn
Cook Mode(Keep screen awake)
Ingredients
1mediumspaghetti squash (4-5 pounds), cut in half, seeds removed
3tablespoonsextra-virgin olive oil
⅔cupchopped onion
4garlic cloves, minced
2poundsripe tomatoes, diced (about 4 cups; save juices)
¼cupvermouth, dry red wine or dry white wine
½teaspoonground pepper
¼teaspoonsalt
8-10 fresh basil leaves, torn
DirectionsPreheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.When the squash is cool enough to handle, use a fork to scrape the flesh from the shell; add it to the tomato sauce. Stir in basil.Originally appeared: Eatingwell.com, September 2018
Directions
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.When the squash is cool enough to handle, use a fork to scrape the flesh from the shell; add it to the tomato sauce. Stir in basil.
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.
When the squash is cool enough to handle, use a fork to scrape the flesh from the shell; add it to the tomato sauce. Stir in basil.
Originally appeared: Eatingwell.com, September 2018
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Nutrition Facts(per serving)268Calories12gFat37gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
