Spaghetti Squash Pasta & Tomato Sauce

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 6 servings

Ingredients

•  1 (3-pound) spaghetti squash
•  ½ cup water
•  1 tablespoon olive oil
•  2 garlic cloves, minced
•  1 (14.5-ounce) can no-salt-added diced tomatoes
•  1 (14.5-ounce) can diced tomatoes
•  ½ tsp red pepper flakes
•  1 tsp oregano
•  ½ cup chopped fresh basil, divided
•  6 tablespoons shredded pecorino Romano cheese

Directions

1.  Preheat oven to 350°.
2.  Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, in a baking dish. Add 1/2 cup water to the dish, or enough for the water to come up 1/2 inch on the squash. Bake at 375° for 45 minutes or until tender.
3.  Heat oil in a medium saucepan over medium heat. Add garlic and red pepper flakes, oregano; cook 3 minutes, stirring occasionally making sure not to brown. Add toma-toes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.
4.  Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.

Nutrition Facts

Recipe Yields: 6 servings

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.