Italian Spaghetti Squash

Name: Italian Spaghetti Squash
Total time: 100
Yield: 4
Ingredients: ½ cup water; 1 spaghetti squash, halved and seeded; 2 tablespoons butter; 1 tablespoon olive oil; 1 onion, diced; 1 clove garlic, minced; 1 (14.5 ounce) can diced tomatoes with onion, celery, and green pepper; 2 teaspoons dried basil; 1 teaspoon salt; 1 teaspoon ground black pepper; ¼ cup shredded Parmesan cheese, plus more for topping

Recipe by Judy in Delaware from allrecipes.com

Dinner,Side Dish 2 Hr. 40 Mins.

Ingredients

4 servings

•

½ cup water
•

1 spaghetti squash, halved and seeded
•

2 tablespoons butter
•

1 tablespoon olive oil
•

1 onion, diced
•

1 clove garlic, minced

•

1 (14.5 ounce) can diced tomatoes with onion, celery, and green pepper
•

2 teaspoons dried basil
•

1 teaspoon salt
•

1 teaspoon ground black pepper
•

¼ cup shredded Parmesan cheese, plus more for topping

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Pour water in baking dish and place halved squash cut-sides down in the dish.
Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.