italian spaghetti squash

Ingredients

• Servings: 4
• 1/2 cup water
• 1 spaghetti squash, halved and seeded
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, diced
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes with onion, celery, and green pepper
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 cup shredded parmesan cheese, plus more for topping

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• pour water in baking dish and place halved squash cut-sides down in the dish.
• bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. let squash cook while preparing remainder of recipe.
• melt butter with olive oil in a large skillet over medium-high heat. saute onion in hot butter until softened, about 5 minutes. add garlic and continue to saute until fragrant, about 1 minute more. pour diced tomatoes over the onion mixture; season with basil. place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
• once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. stir squash and parmesan cheese into tomato mixture. replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. sprinkle additional parmesan cheese over the dish to serve.