Spaghetti Squash with Tomato Sauce - Low Calorie
Our Harvest Spaghetti Squash with Herbed Tomato Sauce captures the essence of autumn with its warm, savory flavors and seasonal produce. Roasted spaghetti squash forms the perfect base for this dish, offering a tender, slightly sweet counterpart to the robust, herbed tomato sauce enriched with onion and garlic.
Ingrédients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 small small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with 1 tablespoon of olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until tender when pierced with a fork.
- While the squash is roasting, heat the remaining olive oil in a large saucepan over medium heat.
- Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
- Stir in the diced tomatoes, tomato paste, vegetable broth, dried basil, dried oregano, and red pepper flakes. Bring to a simmer and let cook for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
- Once the squash is done, use a fork to scrape out the spaghetti-like strands into a large bowl.
- Pour the tomato sauce over the squash and toss to combine. Top with fresh basil and grated Parmesan cheese if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 150kcal | Carbohydrates: 22g | Protéines: 4g | Fat: 7g | Sucre: 10g
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