Spaghetti Squash with Tomato Sauce

Spaghetti Squash with Tomato Sauce

Succulent and crunchy, spaghetti squash blends perfectly with a tomato sauce or any other favourite pasta sauce for a family-friendly starter ready in few minutes.

4 servings
Preparation 10 min
Cooking 45 min

140 calories per serving 


Ingredients

1 spaghetti squash   1.8 kg
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 cup My Mother's Tomato Sauce (Recipe)   250 mL
1 tbsp butter, unsalted   14 g
1/3 cup Parmesan cheese, grated   18 g

Method

  1. Preheat the oven to 175°C/350°F.
  2. Cut the squash in half lengthwise, then scoop out and discard the seeds. Place the halves on a baking sheet, cut side down. Bake until soft, about 45 min. Alternatively, cook each halve separately in a microwave oven: Place each halve in a bowl, add about 1/4 cup of water, then cover partially with a plastic wrap. Cook at high intensity about 8 min for each halve.
  3. While the squash is cooking, heat the tomato sauce in a saucepan over low heat. Set aside.
  4. Using a fork, rake out and pull the strands. Drain the strands then transfer them to individual bowls. Season with salt and pepper to taste. Pour the sauce over the squash, top with the butter and cheese, then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (300g)

Amount

% DV*

* DV = Daily Value

Calories

140

Fat

7 g

10 %

Saturated 3.5 g
+ Trans 0.2 g

19 %

Cholesterol

15 mg

Sodium

230 mg

10 %

Carbohydrate

18 g

6 %

Fibre

3 g

12 %

Sugars

7 g

Protein

4 g

Vitamin A

20 %

Vitamin C

25 %

Calcium

10 %

Iron

8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

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Claims

Free :
Added Sugar
Source of :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of :
Manganese, Potassium, Vitamin A, Vitamin B6

More info


This recipe is in the following categories: Tomatoes | Vegetables | First courses/Appetizers | Halal | Kosher | Vegetarian | Microwave


My Mother's Tomato Sauce

My Mother's Tomato Sauce

The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.

625 ml (2.5 cups)
Preparation 10 min
Cooking 20 min


Ingredients

1 2/3 cup canned tomatoes (diced)   400 g
1 clove garlic    
1/2 onions, finely chopped   100 g
1/2 carrots, finely chopped   50 g
1/4 stalk celery, finely chopped   18 g
1 tbsp olive oil   15 mL
1 1/2 tbsp butter, unsalted   20 g
1/2 tsp salt   2 g
1/4 tsp ground pepper   1 g

Before you start

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.

Method

  1. Finely chop the onion, carrot, celery, and garlic.
  2. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
  3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.

Remarks

This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegetarian | Italian

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