Tired of the same old pasta night? Craving a healthy, flavorful meal that's surprisingly easy to make? Then look no further! This spaghetti squash recipe with tomato sauce is a delicious and nutritious alternative to traditional spaghetti, perfect for a quick weeknight dinner or a satisfying weekend meal. It’s packed with flavor, low in carbs, and brimming with vitamins – the best of both worlds!
Ingredients:
- 1 medium spaghetti squash (approximately 2-3 pounds)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions:
Step 1: Preparing the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp. Drizzle the cut sides with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Bake for 40-45 minutes, or until tender and easily pierced with a fork.
Step 2: Making the Tomato Sauce
While the squash is baking, prepare the tomato sauce. Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, stirring occasionally. The longer it simmers, the richer the flavor will become! This is a great time to multitask and check on that baking squash.
Step 3: Combining and Serving
Once the spaghetti squash is cooked, carefully remove it from the oven. Let it cool slightly before using a fork to scrape the flesh from the inside, creating "spaghetti" strands. Add the squash strands to the simmering tomato sauce and gently toss to combine.
Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese, if desired. This easy recipe is a healthy and delicious meal the whole family will enjoy!
Cooking Tips for the Best Spaghetti Squash:
- For even cooking, choose a spaghetti squash that's relatively uniform in size and shape.
- Don't overcook the squash; it should be tender but not mushy.
- If you're short on time, you can microwave the squash for a quicker cooking time. However, the oven method produces a better texture and flavor.
- Feel free to experiment with different herbs and spices in the tomato sauce.
Variations:
- Meat Lovers’ Delight: Add ground beef, Italian sausage, or meatballs to the tomato sauce for a heartier meal.
- Vegetarian Twist: Include sauteed mushrooms, zucchini, or bell peppers for extra vegetables.
- Creamy Goodness: Stir in a dollop of ricotta cheese or cream cheese at the end for a creamy, decadent touch.
Nutritional Information (per serving, approximate):
This recipe provides a healthy and delicious alternative to traditional pasta, making it a perfect option for those seeking healthy meal options. The exact nutritional content will vary based on the specific ingredients used and serving size. However, this recipe is generally lower in calories and carbohydrates compared to traditional spaghetti dishes while being rich in fiber and vitamins. We recommend using a nutritional calculator for precise values based on your specific ingredients.
Enjoy your delicious and healthy spaghetti squash with tomato sauce! This easy recipe is perfect for busy weeknights and is a guaranteed crowd-pleaser. It's a fantastic example of how homemade cooking can be both simple and satisfying. Let us know in the comments how yours turned out!