Spaghetti squash is one of those vegetables that a lot of people say “what can I possibly do with this weird thing?” Let me change your mind on this one. Dean, my husband, was on the South Beach diet years ago when we stumbled on this recipe as part of his diet plan. I’ve made some modifications to the original to suit our taste but the basic idea is there. Spaghetti squash has such little flavor that when you cook this dish, it really tastes like you are eating pizza flavor without the crust. This recipe also tends to be kid friendly because of the flavor it offers. Best of all, it’s a vegetable which means it’s good for you too.
Check it out…and happy vegging!
“Pizza” Spaghetti Squash
1 Spaghetti squash
2 – 3 cups vegetable broth
2 cloves garlic – minced
1 cup crushed tomatoes – from a can
½ teaspoon Italian seasoning
2 tablespoons parmesan cheese
Prep & cook time: 30 minutes
- Cut spaghetti squash in half lengthwise. Place cut sides down in a large skillet. Pour enough vegetable broth into skillet so that it comes up by about 1 inch from the bottom. Cover skillet and set stovetop to high until broth comes to a boil. Reduce heat and allow squash to simmer for 15 – 20 minutes or until the squash is soft when you press down on the skin.
- Remove squash from skillet and set aside to cool. Discard vegetable broth.
- Heat skillet on medium heat and spray with cooking spray. Add garlic to skillet and sauté for about 1 minute. Add crushed tomatoes and Italian seasoning, reduce heat and simmer for about 5 – 10 minutes (just to let the seasonings cook into the tomatoes).
- When spaghetti squash is cool enough to handles, pick up one side and scrape the inside with a fork into the tomato mixture. The spaghetti squash shreds like spaghetti (thus the name). Continue shredding until you are just left with the skin; discard the skin. Continue with the other half of the squash.
- Heat for another 5 minutes to warm the dish.
- Remove from heat, stir in parmesan cheese and serve.
Per Serving (estimated):
Calories = 71 Fat = 1