I consider spaghetti squash a “fun” vegetable and enjoy serving it to anyone who has never tried it. Everyone seems delighted by this unique squash and its spaghetti-like flesh. This is delicious accompanied by Long-Grain and Wild Rice Salad (page 50).

　　

Ingredients

6 servings

　　1 medium-large spaghetti squash (about 2 1/2 pounds)

　　1 1/2 tablespoons nonhydrogenated margarine

　　2 medium red or yellow onions, halved and sliced

　　2 garlic cloves, minced

　　One 28-ounce can low-sodium stewed tomatoes, with liquid

　　Salt and freshly ground pepper to taste

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with 1/2 inch of water. Cover tightly with foil and bake until easily pierced with a fork, 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to remove the spaghetti-like strands of flesh.

　　

Step 3

Heat the margarine in a large skillet. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onions are golden.

　　

Step 4

Break the tomatoes up with your hands and add them and the squash to the skillet. Cover and simmer over low heat for 8 to 10 minutes, stirring occasionally. Uncover and cook until the liquid in the skillet is reduced, 5 to 8 minutes. Season with salt and pepper, and serve.

　　

nutrition information

Step 5

Calories: 121

　　

Step 6

Total Fat: 3g

　　

Step 7

Protein: 2g

　　

Step 8

Carbohydrate: 20g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Sodium: 80mg

　　The Vegetarian 5-Ingredient Gourmet