Description
Delightful roasted spaghetti squash strands coated in a rich tomato cream sauce, offering a comforting and comforting meal perfect for any occasion.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese for topping
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper. Roasting cut-side down for 40-50 minutes or until tender.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and diced onion, sauté until translucent.
- Pour in the crushed tomatoes and simmer for about 10 minutes.
- Stir in the heavy cream and dried basil, seasoning with salt and pepper to taste.
- Remove the squash from the oven and shred the flesh into strands using a fork.
- Combine the squash strands with the creamy tomato sauce.
- Serve topped with freshly grated Parmesan cheese and fresh basil leaves.
Notes
Make-ahead tips: Roast the spaghetti squash and sauce a day before, keeping them separate until serving. Customize with sautéed mushrooms or spinach for extra flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg