1 large spaghetti squash
2 cups fat-free spaghetti sauce
2 T chopped fresh basil
2 T nutritional yeast flakes or soy or rice Parmesan cheese (optional)
Thinly sliced radishes (optional)
PER SERVING: 48 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 0.9 g protein; 11.7 g carbohydrate; 8.4 g sugar; 1.6 g fiber; 274 mg sodium; 25 mg calcium; 0.5 mg iron; 6 mg vitamin C; 205 mcg beta-carotene; 0.4 mg vitamin E
Cut the cooled squash in half lengthwise and scoop out the seeds with a spoon. Remove the spaghetti-like threads with a fork and place them in a 9-inch round or similar baking dish. Add the spaghetti sauce and toss until it is evenly distributed. Cover lightly with aluminum foil and bake for 20 to 30 minutes, or until heated through.
Sprinkle with the basil and optional nutritional yeast. Garnish with radishes, if desired.
Stored in a covered container in the refrigerator, leftover Spaghetti Squash with Sauce will keep for up to 2 days.
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