• Kristina Janson

Spaghetti Squash Pomodoro

Ingredients: One spaghetti squash, extra virgin olive oil, 1 big can of diced tomatoes, 1 tablespoon of minced garlic, 1 big yellow onion chopped, fresh basil, salt and pepper, grated parmesan cheese.



Directions: Preheat the oven to 400 degrees. Cut the squash in half lengthwise and then scoop out the seeds. Poke the outside skin with a fork several times and then put it in a baking pan, cut side up. Drizzle a bit of olive oil and sprinkle with salt and pepper. Bake for 30 to 40 minutes depending on the size of the squash.


Let the squash cool while you are making the sauce. Put a tablespoon of olive oil in a sauce pan and the onions and garlic. Brown that up a bit while stirring. Now throw in the tomatoes and some chopped up fresh basil. Salt and pepper to taste. Let that cook for a few minutes.


Scratch the squash with a big fork. Put it in a pasta bowl. Now pour the sauce over it and sprinkle the parmesan cheese very generously. You can also used shredded mozzarella. Put a little more fresh basil on top for a nice appearance. Serve this with browned ground beef, grilled chicken, salmon, or shrimp.

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