Spaghetti Squash with Italian Flare
Sarah Heckler, MS, RD, LDN, CISSN
When I go to a restaurant and have a delicious dish I try to recreate it at home. The first time I had this dish was back home in Harrisburg, Pennsylvania at Cork and Fork. While eating my mom and I were naming all of the ingredients we tasted so that we could figure out how to make it on our own. This is a simple dish that packs a powerful punch. It can be a great side dish or you can add in your favorite protein.
Spaghetti Squash with Italian Flare
Servings 4
Calories
Ingredients
- 1 Each Spaghetti Squash
- 2 Tbsp olive oil
- 1-2 Each Carrots shredded
- 1 Each zucchini shredded
- 1 15 oz can Crushed Tomatoes
- 1 Clove garlic minced
- 2 Tbsp tomato puree
- 1/2 Tsp Thyme
- 1/8 Tsp salt
- 1/8 Tsp black pepper
- 1/4 Cup Parmesan cheese grated for garnish
- red pepper flakes to taste, depends on how spicy you like it
Instructions
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half and drizzle 1 tbsp olive oil over squash. Season with salt and pepper.
- Place squash on a baking sheet and bake in the oven for 30-40 minutes or until squash is soft enough to remove the insides with a fork.
- While squash is cooking, wash and shred carrots and zucchini.
- When squash is done cooking, remove from oven and let cool.
- While squash is cooling, heat 1 tbsp olive oil in a pan over medium heat. Add garlic and cook for 1-2 minutes.
- Add crushed tomatoes, tomato puree, thyme, salt, pepper and red pepper flakes to pan.
- Allow mixture in pan to simmer on stove to let flavors blend.
- Once squash has cooled, take a fork and scrape out the inside and place it into the tomato mixture.
- Add in shredded carrots and zucchini and cook for 5-10 minutes.
- Remove from stove and top with shredded parmesan cheese.
