Spaghetti Squash with Fresh Tomato Sauce Recipe

Spaghetti Squash with Fresh Tomato Sauce Recipe

Ingredients:

3 lbs of squash
1 Tbsp of oil (olive)
1 garlic clove; minced
1 tsp of salt
1 tsp of artificial sweetener (Splenda)
2 lbs of tomatoes
1/3 c of sliced onions (green)
2 Tbsps of minced basil
1/4 tsp of pepper

Instructions:

Cut squash into half lengthwise then scoop the seeds out. You place this w/ cut-side-down in bake dish. Prick its skin w/ fork. Have it baked in preheated oven (350 degrees F) for half an hour ’til tender.

For the sauce: You fill one large-sized saucepan w/ water then let it boil. You core the tomatoes then plunge them into water that’s boiling for half a minute for the skins to readily loosen.

Transfer them into colander then rinse w/ ice water. Once they are completely cooled, you remove skin. Cut them into half crosswise. Remove & discard seeds. Chop these tomatoes then set them aside.

Heat your oil in skillet then cook the garlic & onions for two minutes, stir. Add basil, tomatoes, sweetener, pepper & salt. Let it boil then reduce the heat.
Allow to simmer w/o cover for 5 mins ’til you achieve wanted consistency. Separate the pulp of squash w/ your fork into thin strands then mound them on serving plates. You spoon the sauce carefully over your squash.

>> Spaghetti Squash with Fresh Tomato Sauce Recipe