About $2.63 per serving
1 (3 pounds) spaghetti squash
1 teaspoon extra virgin olive oil
1 teaspoon garlic (1 clove), minced
½ of one small onion, chopped
1 cup tomatoes, diced (can substitute 8 oz. no salt added canned diced tomatoes)
¼ teaspoon black pepper
¼ teaspoon dried salt free Italian herbs blend
? teaspoon crushed red pepper flakes
2 8oz. cans no salt added tomato sauce
½ cup small “bite size” fresh mozzarella balls (can substitute fresh mozzarella cut into bite-size pieces)
¼ cup fresh basil, roughly chopped or torn (or 1 tsp. dried)
- Preheat oven to 350° F.
- Cut spaghetti squash in half. On a baking sheet coated with cooking spray, place halves of squash face down and bake for 1 hour or until tender.
- Heat oil in medium saucepan over medium heat. Add garlic and onion and cook until soft, about 5-7 minutes. Add diced tomatoes, pepper, herbs and red pepper flakes. Cook until liquid is evaporated, about 2-3 minutes. Add tomato sauce and reduce heat to medium-low and simmer for 10 minutes.
- Let squash sit at room temperature until just cool enough to handle. Take a fork and scrap flesh from outside working in, creating “spaghetti noodles”.
- Add squash “noodles” to sauce and remove from heat. Toss with mozzarella balls and fresh basil and serve.
Get the Kids Involved: Scraping the spaghetti squash to make “noodles” and tossing all the ingredients together are safe and fun steps to involve kids in this recipe.
|Total Fat||6.5 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||1.0 g|
|Monounsaturated Fat||2.0 g|
|Cholesterol ||10 mg|
|Dietary Fiber||6 g|
|Total Sugars||13 g|
|Protein ||6 g|
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.