Spaghetti Squash with Sauce Recipes

Spaghetti Squash with Sauce Recipes - How Foods Fight Cancer

MAKES 6 SERVINGS

Cooked spaghetti squash has a threadlike texture similar to spaghetti, but it is much higher in fiber and anticancer compounds.

1 large spaghetti squash
2 cups fat-free spaghetti sauce
2 tablespoons chopped fresh basil
2 tablespoons nutritional yeast flakes or vegan Parmesan cheese (optional)
Thinly sliced radishes (optional)


1. Preheat the oven to 350 degrees F. Wash the outside of the squash
and carefully puncture it with a fork in 5 different places. Place on
a baking sheet and bake for 30 to 40 minutes, until tender when
pierced with a knife. Set aside to cool. Do not turn off the oven.

2. Cut the cooled squash in half lengthwise and scoop out the seeds
with a spoon. Remove the spaghetti-like threads with a fork and
place them in a 9-inch round or similar baking dish. Add the
spaghetti sauce and toss until it is evenly distributed. Cover lightly
with aluminum foil and bake for 20 to 30 minutes, or until heated
through.

3. Sprinkle with the basil and optional nutritional yeast. Garnish with
radishes, if desired.

4. Stored in a covered container in the refrigerator, leftover Spaghetti
Squash with Sauce will keep for up to 2 days.


PER SERVING: 48 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol;
0.9 g protein; 11.7 g carbohydrate; 8.4 g sugar; 1.6 g fiber; 274 mg sodium; 25 mg calcium; 0.5
mg iron; 6 mg vitamin C; 205 mcg beta-carotene; 0.4 mg vitamin E