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| Italian Spaghetti Squash |
"Very tasty twist for spaghetti squash. This will serve four as a main course with crusty bread, or more as a side to your favorite meat entree. Leftovers reheat very well, too."
Ingredients :
- 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
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H40M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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