Spaghetti Squash with Tomato Sauce
Portion Size: 3/4 cup (½ cup spaghetti and ¼ cup sauce)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large Spaghetti Squash | |
| 1 onion | Washed, peeled and diced. |
| 2 cloves garlic | Washed, 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 |
| 1 | Cut 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. |
| 2 | Place over medium high heat, cover and steam until tender. | (about 40 minutes) |
| 3 | In a large pan, sauté onion and garlic in oil until tender. | |
| 4 | Add tomatoes, tomato sauce, basil, sugar, salt, sugar and olive oil. Bring to boil. Reduce heat and simmer 15 minutes. | |
| 5 | To 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. |
Posted in Side Dish, Starch Side Recipes
