Spaghetti Squash with Veggie Sauce
Minutes Prep Time: 35
Minutes Total Time: 35
Servings: 8
Difficulty: easy
Minutes Prep Time: 35
Minutes Total Time: 35
Servings: 8
Difficulty: easy
1 spaghetti squash (about 4 lb), halved, seeded
2 tablespoons water
1 tablespoon extra virgin olive oil
2 teaspoons finely chopped garlic
1/4 teaspoon ground cumin
1 can (24 oz each) Hunt's® Chunky Vegetable Pasta Sauce
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, drained
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 58 mg | 6% |
Carbohydrate | 20 g | 7% |
Cholesterol | 0 | |
Total Fat | 3 g | 4% |
Iron | 2 mg | 9% |
Calories | 107 kcal | 5% |
Sodium | 489 mg | 20% |
Protein | 2 g | 4% |
Saturated Fat | 2% | |
Sugars | 10 g | 1% |
Vitamin C | 10 mg | 16% |
Place squash, cut sides down, in microwave-safe dish. Add water and cover dish with plastic wrap. Microwave squash on HIGH 10 to 15 minutes or until squash is fork tender.
Meanwhile, heat oil in saucepan over medium heat. Add garlic; cook 1 minute or until fragrant. Add cumin and stir until lightly toasted and fragrant. Add pasta sauce and drained tomatoes; simmer 5 minutes or until hot.
Remove squash strands carefully with spoon or fork and place on serving dish. Ladle sauce over each serving prior to serving.
Spaghetti Squash with Veggie Sauce