- 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.
Search for the ingredient below and use the remaining amount in those recipes!
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 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
- 10 mg
- 64 mg
- 27 g
- 6 g
- 13 g
- 6 g
Recipe copyright © 2015 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.
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