Creamy Spaghetti Squash with Tomatoes
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
1 spaghetti squash (about 4 lb), halved, seeded
1-1/4 cups water, divided
PAM® Original No-Stick Cooking Spray
1/2 cup chopped yellow onion
6 wedges light creamy Swiss spreadable cheese
1/2 teaspoon dried basil
1/4 teaspoon salt
2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained well
1/2 cup shredded Parmesan cheese
1/4 cup DAVID® Sunflower Kernels, Roasted & Salted
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||3 g||14%|
|Dietary Fiber||5 g||20%|
|Vitamin C||17 mg||28%|
|Vitamin A||687 iu||14%|
Place squash, cut sides down, in microwave-safe dish. Add 1/4 cup water and cover dish with plastic wrap. Microwave squash on HIGH 10 to 15 minutes or until squash is fork tender.
Meanwhile, spray large skillet with cooking spray. Heat over medium-high heat; add onion. Cook 3 minutes or until onion is tender; add remaining water, spreadable cheese, basil and salt. Reduce heat; cook and stir 2 to 3 minutes or until cheese melts.
Carefully remove squash strands with fork and place in skillet; stir to combine. Add drained tomatoes; toss to combine. Top with Parmesan cheese and sunflower kernels.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.