Ingredients

• 0.5 cups water
• 1 spaghetti squash , halved and seeded
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion , diced
• 1 clove garlic , minced
• 1 , 14.5 ounce
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.25 cups shredded Parmesan cheese , plus more for topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour water in baking dish and place halved squash cut-sides down in the dish.
3. 3 Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
4. 4 Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
5. 5 Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

Nutrition per serving