Oven Roasted Spaghetti Squash & Tomatoes
Servings: 6 servings
Nothing says delicious and healthy like Oven Roasted Spaghetti Squash and Tomatoes! Made with Dei Fratelli Seasoned Diced Tomatoes, parmesan, cheese, and bacon, this recipe gives a healthy spin to tradtional pasta!
Ingredients:
- 2 (28 oz.) cans Dei Fratelli Seasoned Diced Tomatoes
- 1 large Spaghetti Squash, halved and seeded
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Cup White Onion, thinly sliced
- 2 tsp. Garlic, minced
- 1 Tbsp. Basil, dried
- 1/4 Cup White Wine
- 16 oz. Fresh Baby Spinach
- Parmesan Cheese, shredded, for garnish
Instructions:
- Preheat oven to 400 F.
- Place spaghetti squash flesh side down on a baking sheet. Bake for 40-45 minutes, or until tender. Allow to cool. Shred inside with a fork to get "spaghetti".
- When squash is almost done cooking, heat oil in a large skillet over medium heat. Add onion and garlic and sauté until onions are tender, about 5 minutes, stirring occasionally.
- Add Dei Fratelli Seasoned Diced Tomatoes and basil. Rinse cans with 1/4 cup of white wine and add it to the sauce. Mix well, reduce heat, and simmer for 5 minutes.
- Add spinach and allow it to wilt, about 3-5 minutes, stirring occasionally. Serve sauce over spaghetti squash and garnish with parmesan cheese.
Chef's Tip:
Top with cooked bacon crumbles for more salty and savory flavors!
