Spaghetti Squash with Pomodoro Sauce
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Spaghetti Squash with Pomodoro Sauce
Category
Vegetables
Ingredients
- 1 spaghetti squash
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 teaspoon Fustini's Garlic olive oil
- 1 teaspoon Persian Lime olive oil
- 3 tablespoons tomato paste
- 1/2 pound fresh plum tomatoes, roughly chopped
- 1 teaspoon Fustini's Thyme balsamic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- fresh basil for garnish
Ingredients
Directions
- Preheat oven to 375 degrees. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray, lay squash halves, flesh side down on baking sheet. Bake 35 minutes or until shell can be easily pierced.
- Sauté, garlic and onion in Fustini's Garlic olive oil and Persian Lime olive oil over medium heat for 5 minutes. Add tomato paste, tomatoes, vinegar, oregano, basil and pepper flakes. Cook, stirring occasionally 30 minutes. Lower heat if sauce begins to boil.
- Remove squash from the oven. Scrape crosswise to pull strands from the shell. Place squash in a nonmetal serving bowl. Pour sauce over top and garnish with fresh basil.