Ingredients:
- 1 ( 2-lb.) spaghetti squash
- 1 1/2 tbsp. extra-virgin olive oil
- 3 large garlic cloves, thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 coarsely chopped fresh flat-leaf parsley
Makes 4 Servings
- Preheat oven to 375 F. Line small rimmed baking sheet with parchment paper.
- With a fork or small knife, pierce squash in several places. Put on prepared baking sheet and bake until squash gives when gently pressed, 50-60 minutes. Let cool.
- Meanwhile, heat oil in a large skillet over medium-low heat. Add garlic and cook, stirring, until almost softened, about 2 minutes. Add tomatoes and cook, stirring occasionally, until softened and they release some juice, about 5 minutes longer. Remove skillet from heat.
- When squash is cool enough to handle, cut lengthwise in half; scrape out seeds and discard. With fork, scrape out spaghetti-like strands and add to tomato mixture; sprinkle with salt and pepper. Cook over medium heat, tossing, until squash is heated through, about 5 minutes. Add Parmesan and parsley; gently toss.
WW POINTS VALUE: 3 pts.
Note: This recipe appears in the WW Family Meals Cookbook. This dish is an alternative dish to spaghetti and tomatoes because spaghetti squash is gluten free. It's also a tasty and alternative dish to traditional spaghetti. Don't be intimidated by this dish. It's quite tasty and flavorful. It makes a great side dish alongside a protein and it even makes a great omelet filling.
