Stewed Spaghetti Squash

1. 1

   Preheat the oven to 400F.

2. 2

   Cut the squash in half lengthwise; remove the stem and seeds.

3. 3

   Place, cut side up, in a casserole dish with 1/2 inch of water.

4. 4

   Cover tightly with foil and bake until easily pierced with a fork, 40 to 45 minutes.

5. 5

   When the squash is cool enough to handle, scrape it lengthwise with a fork to remove the spaghetti-like strands of flesh.

6. 6

   Heat the margarine in a large skillet.

7. 7

   Add the onions and saute over medium heat until translucent.

8. 8

   Add the garlic and continue to saute until the onions are golden.

9. 9

   Break the tomatoes up with your hands and add them and the squash to the skillet.

10. 10

    Cover and simmer over low heat for 8 to 10 minutes, stirring occasionally.

11. 11

    Uncover and cook until the liquid in the skillet is reduced, 5 to 8 minutes.

12. 12

    Season with salt and pepper, and serve.

13. 13

    Calories: 121

14. 14

    Total Fat: 3g

15. 15

    Protein: 2g

16. 16

    Carbohydrate: 20g

17. 17

    Cholesterol: 0mg

18. 18

    Sodium: 80mg

No additional tips available.