Parmesan Spaghetti Squash
Nov 22, 2021
Hey guys, ever wonder what spaghetti would taste like if you were to replace the noodles with shredded squash? If you are up to trying something new and healthy during the fall season, try this parmesan spaghetti squash with tomato sauce recipe.
Ingredients:
1 large head broccoli, cut into florets
2 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
1 small onion, minced
2 cloves garlic, divided
1 28-oz. can whole tomatoes
1 tsp. sugar
1/4 c. Freshly Chopped Basil
1 spaghetti squash, halved and seeded
3 tbsp. Country Crock spread, divided
1/4 c. freshly grated Parmesan cheese, plus more for serving
Directions:
- Preheat oven to 425°. Arrange broccoli florets on baking sheet, drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss gently to coat evenly, then roast for 20 minutes or until brown.
- Meanwhile, in large pot, heat remaining 1 tablespoon olive oil. Add onion and cook for 4 minutes, or until tender, then add 1 clove garlic and cook for 1 more minute. Add tomatoes and juices, and gently crush tomatoes with wooden spoon. Let sauce come to a boil, then reduce heat and simmer for 15 minutes. Stir in sugar and basil, and season with salt and pepper.
- While sauce is simmering, place spaghetti squash halves in microwave-safe dish, cut-side down, and add about ½ cup of water. Microwave on high for 12 minutes, rotating dish halfway through, until squash is tender, then let sit 5 minutes. When squash is cool enough to handle, scrape out insides with fork (it will resemble pasta). Discard skins.
- In large sauté pan, heat 1 tablespoon Country Crock spread. Add remaining 1 clove garlic and cook for 1 minute or until fragrant, then add spaghetti squash and cook for 2 to 3 minutes or until soft. Stir in Parmesan and remaining 2 tablespoons Country Crock, then season with salt and pepper.
- Serve spaghetti squash with tomato sauce on top and roasted broccoli on the side. Garnish with extra Parmesan, if desired.
