Ingredients
Scale
- 1 medium spaghetti squash
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, removing seeds.
- Drizzle olive oil over the cut sides and season with salt and pepper. Place cut side down on a parchment-lined baking sheet.
- Roast for about 40 minutes or until tender; fork test for doneness.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant (about 1 minute).
- Add crushed tomatoes and herbs; simmer for 15 minutes to combine flavors.
- Once the squash is done, scrape out strands into a bowl and top with tomato sauce. Toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 325g)
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg