Oven-Roasted Spaghetti Squash

with Roasted Roma Tomato Marinara

•    1 Spaghetti squash
•    Olive oil
•    Kosher salt
•    Pepper

Cut squash in half lengthwise. Remove seeds and sprinkle inside with olive oil, salt, and pepper. Place cut side down in roasting pan. Roast at 350°F for 45-60 minutes. Squash is ready when hull is soft to the touch. Let cool for 30 minutes.

Roasted Roma Marinara
•    24 Roma tomatoes-cut in half lengthwise
•    8-10 garlic cloves
•    Extra-virgin olive oil
•    Fresh basil
•    Fresh chives
•    Parmesan-Reggiano cheese

Heat oven to 450°F. Lay tomatoes in a single layer on a roasting pan. Sprinkle with olive oil, garlic cloves, and salt and pepper. Roast about 30 minutes or until they start to caramelize. Let cool. Puree in food processor. Heat prior to serving, adding chopped basil and snipped chives. Top sautéed spaghetti squash with sauce and sprinkle with Parmesan Reggiano.

Squash Preparation:
Spoon squash out of shells, being careful not to mash squash strands. Sauté in non-stick pan with olive oil. Add chopped basil, chives, salt, pepper and garlic oil to accent flavor.

Per Serving
Calories: 171
Total Fat: 12.4g
Saturated Fat: 1.9g
Trans Fat: 0g
Cholesterol: 2mg
Sodium: 486mg
Carbohydrate: 13.7g
Dietary Fiber: 1.8g
Sugars: 5.6g
Protein: 2.4g
Vitamin A 25%
Calcium 7%
Vitamin C 53%
Iron 4%

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