Tuesday, February 15, 2011

Baked Spaghetti Squash

I love spaghetti squash, but have to admit that I never knew what to do with it besides bake it, scrape out the "spaghetti" and top it with sauce. Good, yes, but a bit boring. The other night I was watching Diners, Drive Ins and Dives on the Food Network andthey were making this dish. It looked SO good, and different, that I jotted down some notes and put it on my to do list for this week.

This is my version. It was delicious, healthy and very filling. A five star meal!

Baked Spaghetti Squash
Serves 2, 9 WW points plus per serving


1 Medium Spaghetti Squash
1 tbs Olive Oil
2 shallots
1 tsp minced garlic
1 medium onion, chopped
1 orange bell pepper, chopped
2 large carrots, cut into small chunks
2 celery stalks, cut into small chunks
2 large zucchini, cut into chunks
Salt and pepper to taste
1 1/2 cups marinara sauce, divided
1/2 cup reduced fat mozzarella cheese
1/4 cup shredded Parmesan
2 tbs fresh chopped tarragon


Bring a large pot of salted water to a boil. Cut the spaghetti squash in half lengthwise and boil for 15 minutes. Remove seeds and scrap out "spaghetti."

Heat olive oil on medium heat. Add shallots and garlic and cook until fragrant, about 2 minutes. Add onion, carrots, celery, pepper, and zucchini. Season with salt and pepper. Cook until vegetables begin to get tender, about 5 minutes.

Still in one cup of marinara sauce, parmesan, spaghetti squash and tarragon. Stuff veggie mixture into squash shells, top remaining sauce and mozzarella. Bake on 350 for 20 minutes.



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