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Ingredients
- 1 x Spaghetti squash
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 2 x Cloves garlic, finely minced
- 1 can (28 ounce) tomatoes, liquid removed and minced
- 2 tsp Dry basil
- 1 tsp Dry oregano
- 1/2 tsp Salt
- 1/4 tsp Grnd pepper
- 1/4 c. Grated parmesan cheese
Directions
- Preheat oven to 400*
- Place squash on baking sheet and bake 1 hour, or possibly till squash is soft to touch. Cold for 10 min.
- Meanwhile, in frying pan, heat oil on medium heat. Add in onions and garlic and saute/fry till onions soften slightly, about 2 mins.
- Add in tomatoes, basil, oregano, salt and pepper. Bring to boil, turn heat to low and simmer, covered 30 mins.
- Slice squash in half, and remove seeds. With fork, pull out strands of the flesh.
- To serve, place squash strands on plate and top with tomato sauce. Sprinkle with parmesan cheese.
- Serves 4 [From Lucy Waverman's Seasonal Canadian Cookbook]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 338g | |
| Calories 311 | |
| Calories from Fat 186 | 60% |
| Total Fat 21.15g | 26% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1822mg | 76% |
| Potassium 581mg | 17% |
| Total Carbs 20.61g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 9.04g | 6% |
| Protein 12.72g | 20% |
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