Stage IV: Soft Foods
This is a wonderful substitute for pasta in a delicious sauce.
1 Medium Spaghetti Squash (Enough to Yield 2 Cups or 310g Cooked)
1 ½ Cups of Water
1 Can (14 1/5 Oz) Diced Tomatoes in Juice, No Salt Added
2 Cloves of Garlic, Minced
6 Tablespoons of Chicken Broth
½ Teaspoon Kosher Salt
½ Teaspoon Ground White Pepper
1 Tablespoon Extra-Virgin Olive Oil
1 Tablespoon Parmesan Cheese, Grated
Fresh Parsley Sprigs
Preheat the oven to 375 degrees. Cut the squash in half lengthwise and scrape out and discard the seeds. Place the halves in a baking dish, skin sides up. Add water to the baking dish and bake about 40 minutes, until the squash will gently peel away from the skin with a fork.
In a 1 or 2 quart saucepan, place the tomatoes with juice, garlic, broth, salt, white pepper, and oil, cover, and bring to a simmer. Once a simmer is reached, remove the cover and continue cooking for 20 minutes.
Remove the cooked spaghetti squash by gently peeling away the skin with a fork. Serve in ½ cup servings. Top with the sauce and garnish with cheese and parsley.
Serving Size: ½ Cup
Servings Per Recipe: 6