Low calorie \"pasta\" dinner or lunch

1 Servings

Ingredients

Quantity Ingredient
1 Spaghetti squash
1 tablespoon Olive oil
1 Onion, chopped
2 Cloves garlic, finely chopped
1 can (28 oz) tomatoes, drained and chopped
2 teaspoons Dried basil
1 teaspoon Dried oregano
½ teaspoon Salt
¼ teaspoon Ground pepper
¼ cup Grated parmesan cheese

Directions

Preheat oven to 400*

Place squash on baking sheet and bake 1 hour, or until squash is soft to touch. Cool for 10 minutes.

Meanwhile, in frying pan, heat oil on medium heat. Add onions and garlic and saute until onions soften slightly, about 2 mins.

Add 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] Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: jmckerr@...

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