Spaghetti Squash in a tomato white wine sauce

Spaghetti squash.. what a mystery. Never tried spaghetti squash before tonight, but I plan to continue! Yes it can be used like spaghetti, who knew?!!

Spaghetti can be baked, boiled, steamed, or microwaved. (of course my favorite choice being microwave!) It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds. But the best past is there are only 42 calories per half cup!

It all starts like this:

Prep Time:
5 min

Cook Time:
20 min

Ready in:
25 min

You will need:

1/2 spaghetti squash (save the other half, another recipe to come this week)

1/2 can diced tomatoes (variation: use a fun flavor like sweet onion or basil and garlic)

2 tablespoons butter

2 tablespoons olive oil

1/2 cup white wine

2 green onions (variation: 1/2 white onion)

1 handful of spinach

1 teaspoon minced garlic

2 tablespoons basil

1/4 cup parmesan

salt and pepper to taste

1. Cut Squash in half lengthwise and remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover dish with plastic wrap and cook on high for 10 to 12 minutes. Let stand covered for 5 minutes. With a fork, comb out the strands into a mixing bowl.

2. In a frying pan, melt butter. Add garlic and onions and saute for 1-2 minutes but do not brown. Add olive oil, basil, salt and pepper and white wine and reduce until only half the liquid remains (about 5 minutes).

3. Add tomatoes and stir together. Place squash into pan and fold into sauce. Place handful of spinach on top and cover with a lid for 5 minutes. Fold spinach into pasta.

4. Add to serving dish and top with parmesan.

Bon appetite!