Spaghetti Squash With Pomodoro Sauce
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cloves
Garlic (peeled and minced)1 small
Onion (finely chopped)2 tsps
Olive Oil790 g
Plum Tomatoes (diced)3 tbsps
Tomato Paste1 tsps
White Wine Vinegar1 tsps
Oregano (dried)1 tsps
Dried Basil1 tsps
Red Pepper FlakeDirections:
1
Preheat oven to 375°F
2
Halve squash lengthwise and scoop out seeds
3
Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet
4
Bake 35 minutes or until you can easily pierce shell
5
While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes
6
Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes
7
Lower heat if sauce begins to boil
8
Remove squash from oven
9
Scrape crosswise to pull strands from shell
10
Place in nonmetal serving bowl
11
Pour sauce over squash and garnish with basil
12
Preheat oven to 375°F
13
Halve squash lengthwise and scoop out seeds
14
Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet
15
Bake 35 minutes or until you can easily pierce shell
16
While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes
17
Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes
18
Lower heat if sauce begins to boil
19
Remove squash from oven
20
Scrape crosswise to pull strands from shell
21
Place in nonmetal serving bowl
22
Pour sauce over squash and garnish with basil