Spaghetti Squash Spaghetti
Mixed · ~1¼ hr · Serves 4 · about 1½ cups each
Ingredients
- 1 medium spaghetti squash
- 2 garlic cloves, minced
- 1 Tbsp olive oil
- ½ cup low-sodium chicken or vegetable broth (Pacific Foods Organic Low Sodium, or any low-sodium brand; chicken is the lighter of the two, 50 mg a cup against 120)
- ½ cup onion, chopped
- ½ cup mushrooms, chopped
- 1 cup tomatoes, chopped
- ¼ cup grated Parmesan cheese
- 2 tsp Italian seasoning
- Pepper to taste
Directions
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- Preheat the oven to 350°F. Roast the whole squash on a baking sheet about 45 minutes, until tender but not too soft; let cool.
- Halve lengthwise, remove seeds, and scrape into noodle-like strands with a fork.
- For the sauce, heat the olive oil over medium; sauté the garlic, onion, and mushrooms until tender.
- Add the tomatoes, broth, and seasonings; simmer 15–20 minutes, until reduced.
- Top the squash noodles with the sauce and garnish with Parmesan and pepper.
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Broth. Any broth labeled low sodium or unsalted works here. Pacific Foods Organic Low Sodium is the one we tested with; its carton lists 50 mg of sodium per cup for chicken, 140 mg for beef and 120 mg for vegetable, against roughly 860 mg a cup for regular broth. The brand is not the point; the label is. Low-sodium broth does taste thinner than salted, and that is the whole idea: salt at the end, where you can taste it, instead of at the start where the carton decided for you.
Spice blend: Fresco Spice Blends Penney’s Little Italy (oregano, garlic, basil, unrefined sea salt, red pepper flake). To mix a similar blend, about 1 Tbsp: 1½ tsp dried oregano, 1 tsp dried basil, ½ tsp garlic powder, and ¼ tsp red pepper flake. Salt to taste.
Per-serving values are approximate and vary with brand, variety, and preparation.