Spaghetti Squash with Fresh Tomato Sauce
Author: Clean Eating Online
- 1 small spaghetti squash (about 2 lbs)
- 2 lbs vine-ripe tomatoes
- 1 Tbsp extra virgin olive oil
- ½ cup finely chopped onion
- 2 cloves garlic, finely chopped
- 1 pinch of dried red pepper flakes
- ½ tsp sea salt
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 dash freshly ground black pepper
- Preheat the oven to 375ºF. Pierce the squash in half a dozen places with a thin knife. Bake the squash on a parchment lined baking sheet until it yields slightly when firmly pressed, 50 to 60 minutes.
- Blanch the tomatoes in boiling water for one minute, transfer to an ice bath, then peel. Halve, seed and dice the tomatoes.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and sauté until translucent, about 4 minutes. Mix in the garlic and cook another 2 minutes, stirring constantly. Add the tomatoes, red pepper flakes, salt, basil and oregano. Cook, stirring until the tomatoes are tender and floating in juices (but still hold their shape), about 5 minutes. Season with black pepper.
- Halve the baked squash horizontally. Scrape out and discard the seeds. Using a fork, scrape out the squash in strands. Divide 4 cups of the squash among 4 deep pasta bowls. Spoon ¼ of the sauce over the squash in each bowl. Serve immediately.
Calories: 153 Fat: 5 g Carbohydrates: 27 g Sugar: 13 g Sodium: 342 mg Fiber: 7 g Protein: 3 g