When cooked, the inner strands of this healthful squash take on the texture of spaghetti. Simply top with sauce, cheese or butter.
- 1 spaghetti squash (3 to 3-1/2 lbs)
- 3 tbl extra-virgin olive oil
- 1 med-sized onion, cut into 1/4-inch dice
- 1 each red and yellow bell pepper, seeded and cut into 1/4 inch strips
- 1 tbl minced garlic
- 2 tsp dried oregano
- 1 can (28 oz) Italian plum tomatoes, chopped, with juices
- 1 tbl tomatoe paste
- 1 tsp sugar
- salt and pepper to taste
- 2 tbl chopped flat-leaf parsley or garnish
Halve the squash length-wise; discard seeds. Cook, cut side down, in a steamer basket in 2 inches of water until tender, about 30 minutes. (Depending on size, you may do this in to batches). Let cool.
Meanwhile, prepare the sauce: Place the oil in a pot over low heat. Add the onion and peppers; cook, stirring, until softened, about 15 minutes. Add the garlic and oregano; cook 3 minutes. Add the tomatoes, paste, sugar, salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes.
Using a fork, pull out the flesh of the squash (it will form spaghetti-like strands) and place in a large bowl; top with the sauce. Sprinkle with parsley and serve immediately.