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Spaghetti Squash with Red Sauce Recipe

Photo by: Taste of Home

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This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables…and a great way for you to use some of the fresh harvest from your garden. — Kathryn Pehl Prescott, Arizona

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6 Servings
Prep: 25 min. Cook: 15 min.

Ingredients

1 medium spaghetti squash (about 4 pounds)
2 cups chopped fresh tomatoes
1 cup sliced fresh mushrooms
1 cup diced green pepper
1/2 cup shredded carrot
1/4 cup diced red onion
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1 tablespoon Crisco® Light Olive Oil or Canola Oil
1 can (15 ounces) tomato sauce
Grated Parmesan cheese, optional

Directions

Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through.
When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired. Yield: 6 servings.

Nutrition Facts: 3/4 cup squash with 1/3 cup sauce (calculated without Parmesan cheese) equals 135 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 372 mg sodium, 25 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

Spaghetti Squash with Red Sauce published in Taste of Home June/July 2007, p27

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