PF Kitchen: Spaghetti Squash with Tomato Basil Sauce
Ingredients
1 medium spaghetti squash (4-5 pounds), cut in half, seeds removed
3 tablespoons extra-virgin olive oil
2/3 cup chopped onion
4 garlic cloves, minced
2 pounds ripe tomatoes, diced (about 4 cups; save juices)
1⁄4 cup vermouth, dry red wine or dry white wine
1⁄2 teaspoon ground pepper
1⁄4 teaspoon salt
8-10 fresh basil leaves, torn
Directions
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place spaghetti squash halves, flesh side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until tomatoes begin to breakdown, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from the heat and cover.
When the spaghetti squash is cool enough to handle, use a fork to scrape the flesh from the shell and add it to the tomato sauce. Stir in basil.
Serving size: 2 cups
Per serving: 268 calories; 12 g fat (2 g sat); 8 g fiber; 37 g carbohydrates; 5 g protein; 17 g sugars
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