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Spaghetti Squash with Red Sauce

Total Time

Prep: 25 min. Cook: 15 min.

Makes

6 servings

This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables…and a great way for you to use some of the fresh harvest from your garden. — Kathryn Pehl Prescott, Arizona
Spaghetti Squash with Red Sauce Recipe photo by Taste of Home

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 2 cups chopped fresh tomatoes
  • 1 cup sliced fresh mushrooms
  • 1 cup diced green pepper
  • 1/2 cup shredded carrot
  • 1/4 cup diced red onion
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • Grated Parmesan cheese, optional

Directions

  1. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
  2. Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, Italian seasoning and pepper in oil for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through.
  3. When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired.

Nutrition Facts

1 cup: 135 calories, 4g fat (1g saturated fat), 0 cholesterol, 372mg sodium, 25g carbohydrate (5g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

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