Spaghetti Squash

Ingredients
  • 1 small spaghetti squash
  • 1 small onion, chopped
  • 1 teaspoon basil
  • 1 tablespoon olive or vegetable oil
  • 2 tomatoes, chopped
Directions
  • Preheat oven to 350°F. Pierce squash in several places with fork. Place on baking sheet. Bake for 1 hour or until fork tender.
  • Sauté onion and basil in olive oil in medium skillet for 5 minutes.
  • Add tomatoes. Cook for 10 minutes, stirring frequently. Simmer while preparing squash.
  • Cut squash lengthwise, discarding seeds. Remove strands to skillet with fork. Cook until heated through, tossing gently.
  • Note: This recipe can also be prepared in the microwave. To make the squash: Cut squash in half lengthwise, discarding seeds. Place on dish cut side down. Cover. Microwave on HIGH 8-10 minutes. Let stand several minutes. With fork, remove strands of spaghetti squash. The dish can be served in the squash shell. To make the sauce: Sauté onion and basil with olive oil 2 minutes. Add tomatoes, microwave on HIGH 2½-3 minutes, stirring once.
Prep Time
0 min
Nutrition Facts
  • Servings per Recipe: 4 1-cup servings
    • Calories: 70
    • Calories from Fat: 35
  • Total Fat: 4
  • Cholesterol: 0 mg
  • Sodium: 20 mg
  • Carbohydrate: 10 g
  • Dietary Fiber: 2 g
  • Protein: 2 g
  • Exchange: 1 starch
  • Carbohydrate Units: 1