Spaghetti Squash ala Romano

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