Tuesday, April 22, 2008

Spaghetti Squash with Tomato Sauce and Mushrooms

1 spaghetti squash (about 2 pounds)
1 Tablespoon olive oil
1/2 cup diced onion
1/2 teaspoon oregano
1/4 teaspoon thyme
1 bay leaf
dash crushed red pepper flakes
2 garlic cloves, minced
1/2 cup red wine
1/4 cup water
4 oz mushrooms
1/4 teaspoon pepper
1/8 teaspoon salt
14 oz can diced tomatoes
1/8 cup grated Parmesan cheese
1 Tablespoon Parsley

To cook squash: Pierce squash with a fork. To cook in oven, place on a baking sheet and bake at 400 for 1 hour. To speed up cooking time, you can cook part of the time in microwave. Bake until tender. Cut squash in half lengthwise; discard seeds. Scrape the insides of squash with a fork to remove spaghetti like strands. Keep warm.

While squash is cooking, heat oil in large skillet over medium heat. Add onion, oregano, thyme, bay leaves, and red pepper. Saute 5 minutes. Add garlic cloves, wine, water, mushrooms, pepper, salt, and tomatoes. Bring to a boil. Reduce heat and simmer until thick, about 30 minutes. Discard bay leaves. Serve over squash. Top with cheese and parsley.

3 servings.

Source: my sister, the nutrition, and cookinglight.com

Calories: 128, 4 fat, 5 protein, carbs 21

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