Roasted Spaghetti Squash

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This Spaghetti Squash with Tomato Sauce recipe is a healthier and low-carb alternative to traditional pasta. It’s a dish that combines the natural sweetness of spaghetti squash with the rich flavors of a classic tomato sauce. This recipe not only satisfies your pasta cravings but also offers a lighter and more nutritious option.

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Why I Loved This Recipe

I first stumbled upon this recipe during a farmers’ market visit where I picked up a beautiful spaghetti squash.

Intrigued by the idea of using it as a pasta substitute, I gave it a try.

The result was astonishing!

The spaghetti squash strands resembled real pasta, and the tomato sauce brought all the comforting flavors I love.

It was a game-changer for me, and since then, it’s become a regular dish in my kitchen.

Why You’ll Love This Recipe

• Healthier Option: If you’re looking to reduce carbs or add more veggies to your diet, this recipe is a winner. It offers the pasta experience without the carb overload.

• Nutrient-Packed: Spaghetti squash isn’t just low in carbs; it’s also packed with vitamins, minerals, and fiber, making your meal more nutritious.

• Easy and Quick: Despite its fancy appearance, this recipe is easy to whip up. You’ll have a tasty and wholesome meal ready in a jiffy.

• Customizable: While it starts with a classic tomato sauce, you can let your creativity shine by trying different sauces and toppings to suit your taste.

Helpful Kitchen Tools

• Baking Sheet
• Fork
• Saucepan

Ingredients

For the Spaghetti Squash:

• 1 medium-sized spaghetti squash: This unique squash transforms into spaghetti-like noodles when cooked. It’s not just delicious but also low in carbs and packed with nutrients.

• 2 tablespoons olive oil: We use this to infuse the squash with flavor while roasting.

• Salt and pepper to taste: A sprinkle of these enhances the squash’s taste.

For the Tomato Sauce:

• 2 tablespoons olive oil: This adds richness to our sauce.

• 3 cloves garlic, minced: Garlic brings a delightful aroma and flavor to the sauce.

• 1 can (28 ounces) crushed tomatoes: Convenient and tasty, these serve as the base of our sauce.

• 1 teaspoon dried basil: Basil, an herb, lends a fresh and slightly sweet note to the sauce.

• 1 teaspoon dried oregano: Oregano contributes an earthy flavor to balance the dish.

• Salt and pepper to taste: These are the secret weapons for making all the flavors shine.

• Red pepper flakes (optional, for heat): If you enjoy a little heat, these are the perfect addition.

• Fresh basil leaves, for garnish: These serve as both fancy decorations and a burst of fresh flavor.

Making Of Spaghetti Squash With Tomato Sauce

STEP 1: Put on your trusty apron and preheat your oven to 400°F (200°C). Take a knife and carefully slice the spaghetti squash in half. It can be a bit tough, so be cautious.

STEP 2: Scoop out the seeds from the squash halves, like a treasure hunt. Drizzle them with olive oil, add some salt and pepper, and they’re ready for roasting.

STEP 3: Place the squash halves cut-side down on a baking sheet and roast for about 40-45 minutes. Keep an eye on them to make sure they’re tender, not mushy. While they roast, let’s make the tomato sauce.

STEP 4: Heat some olive oil in a saucepan, add minced garlic, and let it sauté for about a minute. The aroma is amazing! Add crushed tomatoes, dried basil, dried oregano, salt, pepper, and a pinch of red pepper flakes if you like it spicy.

STEP 5: Let the sauce simmer for 15-20 minutes. The flavors mingle and get all tasty. Taste it, and if it needs more herbs or a kick, go ahead and add them.

STEP 6: Your squash should be ready now. Take them out and let them cool a bit. Use a fork to gently scrape the insides, turning them into delicate noodle-like strands.

STEP 7: Divide the squash strands onto plates, creating edible nests. Spoon the tomato sauce you made earlier over them. Finish with fresh basil leaves for that extra flair – because our food deserves a stylish moment too!

Pro Tips

• A tiny pinch of sugar or a touch of honey can work wonders if your tomato sauce is too tangy, bringing a delightful balance to the flavors.

• Make spaghetti squash easier to cut by microwaving it for about 2 minutes beforehand, allowing your knife to glide through effortlessly.

Serving Size

This amazing Spaghetti Squash with Tomato Sauce recipe makes about 4 servings. That means it’s enough to share with your family or have some yummy leftovers for yourself. It’s a great choice for a cozy dinner or even for meal prepping a couple of meals. So go ahead and enjoy the deliciousness!

Serving Suggestions

• Add a colorful mix of lettuce, cherry tomatoes, and cucumber for a refreshing crunch.

• Enjoy with garlic bread for an extra indulgent experience.

• Elevate your meal with herb-infused focaccia bread.

• Keep it light with steamed broccoli, carrots, and green beans.

• Offer freshly grated Parmesan cheese for an extra flavor boost.

Variations

• Elevate your dish with grated Parmesan, mozzarella, or feta cheese for a cheesy delight.

• Boost the protein with lean ground turkey, chicken, or plant-based options for a heartier meal.

• Add sautéed spinach, zucchini, mushrooms, or your favorite veggies for color, texture, and extra nutrients.

• Try fresh herbs like parsley, thyme, or rosemary for a burst of freshness and aroma.

Storage Tips

When it comes to storing leftover spaghetti squash and tomato sauce, keep them separate in airtight containers in the fridge for 3 to 4 days. Avoid freezing the squash as it may affect its texture upon thawing. However, the tomato sauce can be frozen in a suitable container for 2 to 3 months. Simply thaw and reheat whenever you’re ready for a saucy delight. Separation and proper storage ensure your leftovers taste just as yummy as the first time when reheating.

FAQ’s

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