Spaghetti Squash with Tomato Sauce

Portion Size: 3/4 cup (½ cup spaghetti and ¼ cup sauce)

Ingredients:     Yields: 8 servings

IngredientsNotes:
1 large Spaghetti Squash 
1 onionWashed, peeled and diced.
2 cloves garlicWashed, peeled and minced
1 (14 oz.) can no added Salt tomatoes 
1 (12 oz.) can no added salt tomato sauce 
1 teaspoon dried basil 
1 teaspoon oregano 
1 teaspoon sugar 
½ teaspoon salt 
1 tablespoon sugar 
2 tablespoons olive oil 
¼ cup Parmesan cheese 

Directions:

Steps:Directions:Critical Control Point /Quality Assurance
1Cut squash in half length wise. Place each half into a large, deep saucepan in 2-3 inches of water.Cook until internal temperature reaches 165°F.
2Place over medium high heat, cover and steam until tender.(about 40 minutes)
3In a large pan, sauté onion and garlic in oil until tender. 
4Add tomatoes, tomato sauce, basil, sugar, salt, sugar and olive oil. Bring to boil. Reduce heat and simmer 15 minutes. 
5To serve, flake out insides of the squash with a fork.  Pour tomato sauce over the squash. Serve hot. Top with Parmesan cheese.Internal temperature 135 F.

Jacqueline Larson M.S., R.D.N. and Associates