Looking for a low carb pasta-like meal? Spaghetti squash is the way to go! The squash flakes apart like strands of spaghetti – top with your favorite sauce or use the recipe below! Add some ground turkey or beef to make a heartier meal.
1 (3-pound) spaghetti squash
2 Tbsp olive oil, divided
2 garlic cloves, minced
1 (14.5-ounce) can no-salt-added diced tomatoes
1 (14.5-ounce) can diced tomatoes
1/2 cup chopped fresh basil, divided
6 tablespoons shredded pecorino Romano cheese
1. Preheat oven to 350°.
2. Cut squash in half lengthwise. Scoop out seeds; discard. Rub cut sides with 1 tsp olive oil each. Place squash halves, cut sides down, on a baking sheet with 4 sides. Pour water onto baking sheet to create a very shallow water bath. (this helps to steam cook the squash) Bake at 350° for 1 hour or until tender.
3. Heat remaining olive oil in a saucepan over medium heat. Add garlic and cook 3 minutes, stirring occasionally. Add tomatoes and 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. Discard squash skin.
5. Top squash with tomato sauce, 1 tablespoon cheese, and remaining basil.
Yield: 6 servings
Nutrition Information per Serving: 133 calories, 4.6 g total fat, 1.8 g saturated fat, 4.3 g protein, 19.2 g carbohydrate, 3.8 g fiber, 4 mg cholesterol, 311 mg sodium
Adapted from Cooking Light, April 2012