1 (3 pound) spaghetti squash
1 teaspoon extra virgin olive oil
1 garlic clove or 1 teaspoon jarred garlic, minced
½ small onion, chopped
1 cup tomatoes, diced or 1 (8 ounce) can no-salt-added diced tomatoes
¼ teaspoon black pepper
¼ teaspoon dried salt-free Italian herbs blend
1/8 teaspoon crushed red pepper flakes
2 (8 ounce) cans no-salt-added tomato sauce
½ cup small “bite size” fresh mozzarella balls or fresh mozzarella cut into bite-size pieces
¼ cup fresh basil, roughly chopped or torn or 1 teaspoon dried basil
- Preheat oven to 350º 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 the 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 your 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!