Makes 8 side servings
Did you ever want to try a new vegetable but you were
afraid to try. Spaghetti squash has the
ability to make a vegetable lover of anyone that likes traditional spaghetti –
even your kids!
1 Lg Spaghetti Squash
Sauce *
1 tsp Olive Oil
4 cloves Garlic (minced)
1 14.5 oz can Diced Tomatoes (undrained)
1 tsp dried Parsley or I TBS Fresh Parsley
½ tsp Dried Oregano or I tsp Fresh Oregano
5 grinds of Black pepper
½ tsp Kosher Salt or ¼ tsp Table Salt
¼ C Grated Parmesan or Romano Cheese
Cut the spaghetti squash in half lengthwise and place the
cut sides down in a glass baking dish with 1 inch of water and cover with
plastic wrap. Place in the microwave and
cook on high for 12-15 minutes or until a knife can be effortlessly inserted
into the squash. Let it cool for 10-15 minutes.
Carefully remove the squash and place it on a cutting
board face up. Remove the seeds just as you would with a pumpkin. Scrape the
surface of the squash with a fork and it should start to come off in spaghetti
like strands. If it will not shred into
strands put it back into the microwave for 3-5 minutes. Remove all the squash
and throw out the skin.
Heat the olive oil in a large skillet over medium heat
until the oil is hot. Add the garlic and
sauté for 30 seconds. Do not let the garlic brown or it will become bitter. Add
the diced tomatoes though the salt and bring up to a light simmer and cook for
5 minutes. Add the cooked spaghetti squash and the grated cheese and heat
through.
* Pronto Substitute
Sauce – Substitute any jarred tomato sauce
To
print a copy of this recipe go to Spaghetti
Squash ala Romano
