Spaghetti Squash with Tomatoes Recipe

4 1 1
Spaghetti Squash with Tomatoes Recipe
Spaghetti Squash with Tomatoes Recipe photo by Taste of Home
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Spaghetti Squash with Tomatoes Recipe

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4 1 1
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 1 medium spaghetti squash (2-1/2 pounds)
  • 2 tablespoons water
  • 1/2 cup chopped sweet red or green pepper
  • 1/2 cup sliced green onions
  • 2 large tomatoes, seeded and chopped
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
  • 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese

Directions

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350° for 30-40 minutes or until tender. Meanwhile, in a nonstick skillet, heat water over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese. Yield: 6 servings.
Originally published as Spaghetti Squash with Tomatoes in Light & Tasty August/September 2002, p7

Nutritional Facts

3/4 cup: 86 calories, 2g fat (1g saturated fat), 1mg cholesterol, 266mg sodium, 17g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 1 medium spaghetti squash (2-1/2 pounds)
  • 2 tablespoons water
  • 1/2 cup chopped sweet red or green pepper
  • 1/2 cup sliced green onions
  • 2 large tomatoes, seeded and chopped
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
  • 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350° for 30-40 minutes or until tender. Meanwhile, in a nonstick skillet, heat water over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
  2. When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese. Yield: 6 servings.
Originally published as Spaghetti Squash with Tomatoes in Light & Tasty August/September 2002, p7

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Sweet_Claire User ID: 4512190 42259
Reviewed Oct. 19, 2011

"Overall I thought this was really good. While being on a diet it is nice to have good food. I added a bit more heat with some Red Pepper Flakes and added black beans for some extra protein which paired well with this dish, I also added some kale for extra nutrients. easy dish to make your own with substitutions."

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