Spaghetti Squash "Pasta" with Tomato-Beet Sauce

Name: Spaghetti Squash "Pasta" with Tomato-Beet Sauce
Prep time: 20 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 medium spaghetti squash (3 lb each); 1 tablespoon olive oil; 1 tablespoon chopped garlic; 1 1/2 teaspoons dried dill weed; 1 1/2 teaspoons yellow mustard seed; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon ground red pepper (cayenne); 1/2 cup chopped peeled fresh beets; 2 cans (14 oz each) diced tomatoes, undrained; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh parsley

(1)

0 Questions

Save Recipe

Spaghetti Squash "Pasta" with Tomato-Beet Sauce

New Personalized Recipes Just for You - Take the Quiz Now

Prep 20 min
Total 1 hr 15 min
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

This recipe is inspired by Eden Alley, a vegetarian cafe in Kansas City.

By Betty Crocker Kitchens

Updated Sep 20, 2016

Ingredients

Spaghetti Squash

2 medium spaghetti squash (3 lb each)

Tomato-Beet Sauce

1 tablespoon olive oil
1 tablespoon chopped garlic
1 1/2 teaspoons dried dill weed
1 1/2 teaspoons yellow mustard seed
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup chopped peeled fresh beets
2 cans (14 oz each) diced tomatoes, undrained
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley

Steps

1

Heat oven to 425°F. Cut squash in half; remove seeds and fibers. Place squash cut sides down in 15x10x1-inch pan. Carefully pour 2 cups cold water in pan.
2

Bake squash about 45 minutes, or until knife can easily penetrate skin. Carefully turn each over to cool 20 minutes. Scrape insides out with fork into bowl.
3

While squash is baking, make sauce. In 10-inch skillet, heat olive oil, garlic, dill, mustard seed, salt, pepper and red pepper over medium heat, shaking pan occasionally, until garlic is golden brown.
4

Add beets and tomatoes; simmer abut 20 minutes or until beets are tender. Remove from heat. Stir in Dijon mustard and parsley. Serve 1/2 cup sauce over 1 cup spaghetti squash pasta.

Nutrition

140 Calories, 3g Total Fat, 3g Protein, 25g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 140

Calories from Fat: 25

Total Fat: 3g; 4%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 400mg; 17%

Potassium: 580mg; 17%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 5g; 22%

Sugars: 13g

Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 20%; 20%

Calcium: 10%; 10%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

What's Trending