Spaghetti Squash with Stewed Tomatoes

If you love spaghetti, but want to reduce your carbs, spaghetti squash might be the answer! I have never been a huge fan of spaghetti squash because it tends to exude a ton of water. The other problem with this squash is it has absolutely no taste whatsoever. The trick for creating a delicious dish using spaghetti squash is to cook it down until all the water evaporates, then add loads of seasoning and strong flavors.

My method involves first roasting the squash in the oven, then cooking it some more on the stove top. If you skip the second step, be prepared for some watery squash! Because this recipe doesn't include any meat, I like to serve the spaghetti squash with meatballs. (I have recently posted my recipe for Magnificent Meatballs, so be sure to check that out!)

Ingredients:

1 medium-sized spaghetti squash

28 oz. can of stewed tomatoes
1 large onion, diced
2 large garlic cloves, minced
2 TB grassfed butter or ghee (or olive oil)
1 teaspoon Italian seasoning or dried oregano
1 teaspoon salt
1/2 teaspoon black pepper (or to taste)
2 TB fresh pesto sauce (or more)
2 TB parmesan cheese (or to taste)

Preheat oven to 350F. Cut spaghetti squash in half lengthwise. Scoop out seeds. Place squash cut side down in a 9x13 baking dish. Add enough water to just barely cover the bottom of the dish. Roast for about 45-55 minutes, or until squash is soft and easily pierced with a fork. Let cool.

In a large skillet, melt butter over medium heat. Saute onion in butter for about 5 minutes or until translucent. Add garlic and cook another minute. Add tomatoes, salt, and seasonings. Cook about 10 minutes. Add the roasted squash and cook over medium heat until excess water evaporates. Serve topped with a dollop of pesto. Sprinkle parmesan over the top. Add meatballs or the protein of your choice. Makes about 4 generous, low carb servings. Enjoy!