Spaghetti Squash Pomodoro
Simple ingredients and Dash™ seasoning make this recipe as tasty as it is healthy. Toasted pine nuts add the perfect amount of texture to this vegan-friendly dish.
- Cook Time: 60 Minutes
- Yield: 2
Ingredients
- 1 tbsp olive oil
- 2 cup chopped and seeded ripe tomatoes
- 1 3-lb spaghetti squash
- 1 tsp balsamic vinegar
- 1/2 cup grated Romano cheese
- 1 tbsp Garlic & Herb Seasoning Blend
- 2 tbsp toasted pine nuts
- 1/2 tsp Italian Medley Seasoning Blend
Directions
- Preheat oven to 350 degrees.
- Pierce whole spaghetti squash with knife in two to three places.
- Bake 45 to 60 minutes or until squash can be easily depressed with a finger.
- Cut in half immediately.
- Let cool about 10 minutes.
- Meanwhile, combine remaining ingredients except pine nuts in medium bowl; mix well.
- Scoop seeds from squash and discard.
- With fork, comb strands from each half until only shell remains.
- Add strands to bowl and toss with tomato mixture.
- Top with pine nuts.
- Serve immediately.
