• 1(3-pound) spaghetti squash
  • Cooking spray
  • 1Tbspolive oil
  • 2garlic cloves, minced
  • 1(14.5-ounce) can no-salt-added diced tomatoes
  • 1(14.5-ounce) can diced tomatoes
  • 1/2cupchopped fresh basil, divided
  • 6Tbspshredded pecorino Romano cheese
  1. Preheat oven to 350°.
  2. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.
  3. Heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.
  4. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.
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