Easy 124 min

Italian Spaghetti Squash

asian european french greek italian korean mediterranean middle eastern region thai turkish main savory umami hard medium

Prep

28 min

Cook

96 min

Total

124 min

Ingredients (11)

½ cup water g

1 spaghetti squash, halved and seeded g

2 tablespoons butter g

1 tablespoon olive oil g

1 onion, diced g

1 clove garlic, minced g

1 (14.5 ounce) can diced tomatoes with onion, celery, and green pepper g

2 teaspoons dried basil g

1 teaspoon salt g

1 teaspoon ground black pepper g

¼ cup shredded Parmesan cheese, plus more for topping g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Pour water in baking dish and place halved squash cut-sides down in the dish.

Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.

Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.

Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.