Spaghetti Squash with Pomodoro Sauce (makes 4 servings)

Ingredients:


1 medium spaghetti squash
¼ tsp kosher salt
1½ cups water
½ tsp ground white pepper
1 14-ounce can diced tomatoes in juice
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced  
1 tablespoon grated Parmesan cheese
6 tablespoons white wine
Fresh parsley sprigs



Directions:


Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and scrape out and discard the seeds. Place the halves in a baking dish, skin sides up. Add the water to the baking dish and bake for about 40 minutes, until the squash will gently peel away from the skin with a fork.

In a 1-or 2- quart saucepan, place the tomatoes with juice, garlic, wine, salt, white pepper, and oil, cover, and bring to a simmer. Remove the cover and continue cooking for 20 minutes. For a smoother consistency, an emersion blender can be used to slightly puree the sauce. Remove the cooked spaghetti squash by gently peeling away from the skin with a fork. Arrange in 1 cup mounds on serving plates and top with the sauce. Garnish with the cheese and parsley.



Nutrition Information:


Serving size: 1 cup
Calories: 96.47
Fat: 4.01g
Protein: 1.80g
Carbohydrates: 10.21g
Fiber: N/A