Stage IV: Soft Foods

This is a wonderful substitute for pasta in a delicious sauce.

Ingredients

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

 

Directions

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