House Works: Spaghetti Squash

Health experts will tell you it's important to get more vegetables in your diet. As parents, you want to make sure your kids are getting those much-needed nutrients.

In this House Works, Chef Judy shows us how to make a vegetable side dish that kids just might think is spaghetti!

Spaghetti Squash
Servings: 4
1 large spaghetti squash
2 cups tomato puree
1 tablespoon extra virgin olive oil, infused with garlic
1 tablespoon fresh basil leaves, cut in 1/4-inch strips
salt and pepper to taste
1/4 cup Parmesan cheese, grated

Pre-heat oven to 350 degrees. Poke holes in spaghetti squash and bake in oven for one hour. Remove and let cool. Cut in half and remove the seeds with a fork. Scrape out the squash; it comes out in shreds and looks like spaghetti. Place in a bowl.

In a sauce pan, heat the oil, add tomatoes, chili flakes, salt and pepper to taste. Pour over spaghetti squash and toss to coat. Serve topped with grated cheese. Also good with butter, salt and pepper.

Per Serving (excluding unknown items): 111 Calories; 5g Fat (39.2% calories from fat); 4g Protein; 14g Carbohydrate; 3g Dietary Fiber; 4mg
Cholesterol; 596mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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