Sweet and Hearty Squash Spaghetti
In this dish, traditional spaghetti noodles are replaced with spaghetti squash. It’s topped with a hearty tomato sauce that has a touch of sweetness from golden raisins and brown sugar.
1 spaghetti squash, cut in half lengthwise with seeds scooped out
1 Tablespoon extra-virgin olive oil
½ large onion, chopped
2- 14.5 ounce cans no salt added, petite cut diced tomatoes, partially drained
½ cup golden raisins
1 teaspoon minced garlic (2 cloves)
1 Tablespoon brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of clove
¼ teaspoon salt
¼ cup grated Parmesan cheese
- Preheat oven to 400 degrees. Place 2 squash halves face down in a baking pan. Fill with water 1-2 inches deep. Bake for 45-60 minutes or until squash is soft and shreds. May help to shred small amount and taste to assure it’s thoroughly cooked and not crunchy.
- In a large skillet on medium-high heat, sauté onions and tomatoes in olive oil for 5 minutes. Add raisins, garlic and seasonings, stir and cook an additional 5 minutes.
- Place 1 cup shredded squash on plate (about ½ of one squash half) and top with ½ cup sauce and 1 Tablespoon grated Parmesan.
Total Fat: 6 g
Saturated Fat: 2 g
Sodium: 363 mg
Total Carbohydrate: 43 g
Dietary Fiber: 7 g
Protein: 6 g