This is a simple, tasty, and extremely healthy side dish that goes well with almost anything.
Ingredients:
- 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
Directions:
- Cut spaghetti squash in half lengthwise. Scoop out stringy innards and seeds with a large spoon.
- Drizzle insides with olive oil and spread evenly over all of the exposed flesh (including the edges).
- Sprinkle with salt, pepper, and garlic powder for a savory side, or pumpkin pie spice for a sweeter side.
- 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.
- 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.
- 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.
- 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.
- Top with tomato sauce, or serve separately.
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