Back to Healthy

Because I don't believe in depriving myself, I've recently been a little too forgiving with some of the non-healthier meals I've been eating.  Because of that, I've experienced more pain in this old body of mine.  Today I'm back on track, and making a yummy healthy dinner. 

Spaghetti Squash Bake Italian Style a la Ginny...

Recipe...

Ingredients:

1 spaghetti squash

1 Tblsp. (approximately) Olive Oil
1-1/2 cups Onion, chopped

2 cans (15 oz.) tomato sauce
2-3 teaspoons Italian Herbs

Garlic salt to taste

Fresh Ground Black Pepper

1 cup Mozzarella Cheese, freshly grated
1/2 cup Parmesan Cheese, freshly grated

Directions:

• Preheat oven to 350 to 355 degrees.
• Slice squash in half (slowly & carefully) with a sharp knife, remove the seeds, moisten flesh-side with a little water, and place flesh-side down in a baking dish lined with Non-Stick aluminum foil.
• Bake for 40 minutes, or until tender, remove and cool. While squash is cooling, make the sauce:

ü  Sauté onion in olive oil, in a medium size pot.

ü  Add tomato sauce to the pot.

ü  Add the Italian Herbs to the sauce.

ü  Sprinkle garlic salt and black pepper in the sauce.

ü  Simmer the sauce on low.

·        Rake the flesh of the squash with a fork, creating “spaghetti” strands,

and place in a baking pan.  I used a 9 x 13 pan.

·        Spoon the sauce over the squash, and gently stir to coat.  See NOTE: ** 

·        Top with grated mozzarella and parmesan cheeses.

·        Place back in oven and bake until cheese begins to bubble, approximately 20-25 minutes.

  

NOTE: **IF you’re baking chicken to go with this dish, save part of the sauce to serve over baked chicken breasts

With yummy gratitude,

Ginny