Italian Spaghetti Squash
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
52
Spice
59
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Water2 tbsps
Butter1 tbsp
Olive Oil1 clove
Garlic (minced)2 tsps
Dried Basil1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Pour water in baking dish and place halved squash cut-sides down in the dish
3
Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes
4
Let squash cook while preparing remainder of recipe
5
Melt butter with olive oil in a large skillet over medium-high heat
6
Saute onion in hot butter until softened, about 5 minutes
7
Add garlic and continue to saute until fragrant, about 1 minute more
8
Pour diced tomatoes over the onion mixture; season with basil
9
Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper
10
Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands
11
Stir squash and Parmesan cheese into tomato mixture
12
Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more
13
Sprinkle additional Parmesan cheese over the dish to serve