STEWED SPAGHETTI SQUASH

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Stewed Spaghetti Squash image

Categories     Salad     Side     Bake     Low Sodium     Squash     Simmer

Yield 6 servings

Number Of Ingredients 6

1 medium-large spaghetti squash (about 2 1/2 pounds)
1 1/2 tablespoons nonhydrogenated margarine
2 medium red or yellow onions, halved and sliced
2 garlic cloves, minced
One 28-ounce can low-sodium stewed tomatoes, with liquid
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 400°F.
  • Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with 1/2 inch of water. Cover tightly with foil and bake until easily pierced with a fork, 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to remove the spaghetti-like strands of flesh.
  • Heat the margarine in a large skillet. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onions are golden.
  • Break the tomatoes up with your hands and add them and the squash to the skillet. Cover and simmer over low heat for 8 to 10 minutes, stirring occasionally. Uncover and cook until the liquid in the skillet is reduced, 5 to 8 minutes. Season with salt and pepper, and serve.
  • nutrition information
  • Calories: 121
  • Total Fat: 3g
  • Protein: 2g
  • Carbohydrate: 20g
  • Cholesterol: 0mg
  • Sodium: 80mg

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