Sunday, February 17, 2013

Artichoke & Tomato Sauce over Spaghetti Squash

This has got to be the best vegetarian, low carb, "pasta" dish out there! Spaghetti squash is such a great, gluten-free, healthy replacement to eating pasta.

Artichoke Heart and Tomato Sauce over Spaghetti Squash


1 Spaghetti Squash
1/2 Large Onion
3 Cloves Garlic
1 Can Artichoke Hearts
1 Can Diced Tomatoes
1/3 Cup of Milk
4 or 5 Fresh Basil Leaves (optional)
1 Cup Grated Parmesan

First prepare spaghetti squash: 

Cut in half lengthwise and remove "guts"

Put both halves of the squash facedown in a pan with about half an inch of water
Bake in oven for 45 minutes

While squash is baking:

Saute 1/2 a large onion, and 3 garlic cloves in a pan

Cut up 1 can of drained artichoke hearts into bite sized pieces

Add artichoke hearts and 1 can of diced tomatoes to the pan with the onions

Let simmer for about 30 minutes
Add 1/3 cup of milk

Let simmer for 10-15 minutes

Take the squash out of the oven, and scrape the insides out with a fork (throw away the outer shell, or if you're feeling creative, use it as the serving dish)

Add fresh chopped basil and a cup of grated parmesan cheese to the sauce

Serve sauce over the spaghetti squash

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