Thursday, March 7, 2013

Spaghetti Squash with Tomato Sauce

This is a simple, tasty, and extremely healthy side dish that goes well with almost anything.

  • 1 spaghetti squash
  • 1-2 tsp olive oil
  • 1 can diced tomatoes
  • 2-4 Tbs butter (depending on size of squash)

  • salt
  • pepper
  • garlic powder
  • pumpkin pie spice


  1. Cut spaghetti squash in half lengthwise.  Scoop out stringy innards and seeds with a large spoon.
  2. Drizzle insides with olive oil and spread evenly over all of the exposed flesh (including the edges).
  3. Sprinkle with salt, pepper, and garlic powder for a savory side, or pumpkin pie spice for a sweeter side.
  4. Place flesh side down on a cookie sheet, and bake at 350 F for 30 minutes to one hour, depending on size of squash; the shells should have a little give when they are done, but not yet soft.
  5. Once squash goes into oven, put the diced tomatoes (whole can, liquid too) into a small pan on the stove and cook covered on med-low heat (about 4 on most stoves), stirring occasionally.  At about 20 minutes in, mash with a potato masher into smaller pieces.  Continue to cook until squash is finished.  
  6. Remove squash from oven and allow to sit for 5-10 minutes to allow them to cool enough to handle.  If tomato sauce is still very liquidy, uncover at this time, and stir more frequently.
  7. Once cool enough to handle, carefully scoop out the insides of the squash with a large spoon, and separate roughly into strands.  Dot with butter to taste and mix in.
  8. Top with tomato sauce, or serve separately.

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