Sun Dried Tomato Spaghetti Squash

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 34mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roasting the Sqush:
  • Cut the spaghetti squash in half, scoop out the seeds and yucky stuff.
  • Sit the two halves face down in a square, deep pan, (just enough room for them to fit, snuggly).
  • Fill the pan 1/4 full with water.
  • Cover the top of the pan with foil.
  • Let it cook for 1 hour or until the outside of the squash is tender.
  • When the squash is cool enough to handle, scoop out the inside by working from the outer portion in to keep the length of the strands in tact.
  • Sit to the side.
  • The meal:
  • Heat the butter or olive oil in a pan.
  • Chop the onion and garlic and saute it in the pan.
  • Add the squash and coat it evenly with the butter or oil.
  • Add the remaining ingredients, adding the heavy cream last.
  • Toss the ingredients and let simmer for about 15 - 20 minutes.
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