Tonight was the perfect night for spaghetti squash!
Having class all day I was too lazy too make anything elaborate for dinner so this was the perfect choice. Simple, quick, and delicious!
I just kind of eye ball the ingredients, but here is the exact recipe:
- 1 medium raw spaghetti squash
- 1 tsp olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 14 1/2 oz canned stewed tomatoes, cut up
- 1 tsp Italian seasoning
- 1/4 cup grated Parmesean cheese (optional)
Squash – Preheat the oven to 350 degrees. Cut the squash in half lengthwise; scoop out and discard seeds. Place squash cut side down in a large baking dish and prick skin all over with a fork. Bake 30-40 minutes or until tender.
Sauce – Heat olive oil in skillet over medium-high heat. Add onion and garlic and saute for about 5 minutes or until tender. Stir in tomatoes and Italian seasoning and bring to a boil. Reduce heat and simmer, uncovered, stirring often, until desired consistency.
Rake the stringy squash out of the skin with a fork. Spoon sauce over squash and sprinkle with Parmesean cheese. Makes about four 1 1/2 cup servings. Enjoy!
I just can’t seem to get enough tomatoes this week! 😀
What’s your favorite spaghetti squash recipe?