ITALIAN-STYLE SPAGHETTI SQUASH

Italian-Style Spaghetti Squash image

This low-carb dish has great flavors with all the flavors of a classic Italian dish: tomatoes, mozzarella, onions, garlic, and basil. The spaghetti squash takes the place of pasta, and is so good you won't even miss the pasta. And you can play with this forgiving recipe to include other vegetables and cheeses to suit your taste buds!

Provided by ABL

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h35m

Yield 4

Number Of Ingredients 10

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Ingredients

1 small spaghetti squash, halved and seeded
2 cloves garlic, halved
2 tablespoons olive oil, divided
4 ounces mozzarella cheese, cut into small cubes
3 medium tomatoes, seeded and chopped
½ cup toasted pine nuts, coarsely chopped
4 medium green onions, sliced
¼ cup snipped fresh basil
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.
Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.
Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.
Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.
Continue baking until filling is heated through, about 20 minutes.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 21.5 g, Fiber 2.4 g, Protein 14 g, SaturatedFat 5.7 g, Sodium 241.2 mg, Sugar 3.7 g