Heart Healthy
This Simple Cooking with Heart, creative Italian recipe has an interesting vegetable that the kids will think is fun to make and eat.
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Spaghetti-Squash Spaghetti
This Simple Cooking with Heart, creative Italian recipe has an interesting vegetable that the kids will think is fun to make and eat.
-
Servings:
4
Ingredients
-
1 spaghetti squash -
Cooking spray -
1 tsp. extra virgin olive oil -
1 clove garlic OR -
1 tsp. garlic -
1/2 small onion -
1 cup tomatoes OR -
8 oz. tomatoes -
1/4 tsp. black pepper -
1/4 tsp. herbs -
1/8 tsp. red pepper flakes -
16 oz. tomato sauce -
1/2 cup mozzarella balls -
1/4 cup basil OR -
1 tsp. basil
Directions
Tip: Click on step to mark as complete.
-
Preheat oven to 350° F. -
Cut spaghetti squash in half. On a baking sheet coated with cooking spray, place halves of squash face down and bake for 1 hour or until tender. -
Heat oil in medium saucepan over medium heat. Add garlic and onion and cook until soft, about 5-7 minutes. Add diced tomatoes, pepper, herbs and red pepper flakes. Cook until liquid is evaporated, about 2-3 minutes. Add tomato sauce and reduce heat to medium-low and simmer for 10 minutes. -
Let squash sit at room temperature until just cool enough to handle. Take a fork and scrap flesh from outside working in, creating “spaghetti noodles”. -
Add squash "noodles" to sauce and remove from heat. Toss with mozzarella balls and fresh basil and serve.
Tip: Scraping the spaghetti squash to make “noodles” and tossing all the ingredients together are safe and fun steps to involve kids in this recipe.
Nutrition Facts
Spaghetti-Squash Spaghetti
Calories
Protein
FiberNutrition Facts
| Calories | 172 | |
|---|---|---|
| Total Fat | 6.5 g | |
| Saturated Fat | 2.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 10 mg | |
| Sodium | 64 mg | |
| Total Carbohydrate | 27 g | |
| Dietary Fiber | 6 g | |
| Sugars | 13 g | |
| Protein | 6 g | |
-
Servings:
4
Ingredients
-
1 spaghetti squash -
Cooking spray -
1 tsp. extra virgin olive oil -
1 clove garlic OR -
1 tsp. garlic -
1/2 small onion -
1 cup tomatoes OR -
8 oz. tomatoes -
1/4 tsp. black pepper -
1/4 tsp. herbs -
1/8 tsp. red pepper flakes -
16 oz. tomato sauce -
1/2 cup mozzarella balls -
1/4 cup basil OR -
1 tsp. basil
Directions
Tip: Click on step to mark as complete.
-
Preheat oven to 350° F. -
Cut spaghetti squash in half. On a baking sheet coated with cooking spray, place halves of squash face down and bake for 1 hour or until tender. -
Heat oil in medium saucepan over medium heat. Add garlic and onion and cook until soft, about 5-7 minutes. Add diced tomatoes, pepper, herbs and red pepper flakes. Cook until liquid is evaporated, about 2-3 minutes. Add tomato sauce and reduce heat to medium-low and simmer for 10 minutes. -
Let squash sit at room temperature until just cool enough to handle. Take a fork and scrap flesh from outside working in, creating “spaghetti noodles”. -
Add squash "noodles" to sauce and remove from heat. Toss with mozzarella balls and fresh basil and serve.
Tip: Scraping the spaghetti squash to make “noodles” and tossing all the ingredients together are safe and fun steps to involve kids in this recipe.