1 pound spaghetti squash
2 teaspoons garlic, minced
1 cup onion, chopped fine
2 teaspoons extra virgin olive oil
1 1/2 cups plum tomato, diced
1 teaspoon white wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1. Preheat oven to 350*
2. Pierce squash several times with knife (so it won't explode as it cooks...literally). Place on baking sheet & bake about 1 hour (often more), until flesh pierces easily. Remove & let stand 10-20 minutes before cutting in half lengthwise & removing core & seeds. Use fork to scrape out squash strands.
3. Heat pot with oil over med-hi heat. Add onions & garlic, cook until tender, about 3-5 minutes.
4. Add remaining ingredients & simmer, uncovered, for 30 minutes, stirring occasionally.
Per Serving : 178 Calories; 6g Fat (29.5% calories from fat); 1g Saturated Fat; 4g Protein; 31g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 54mg Sodium.
Exchanges: 0 Grain(Starch); 5 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Weight Watcher Points: 3