Servings: 6

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Spaghetti Squash with Tomatillo Sauce


1 tablespoon cooking oil
1 garlic clove, minced
1 small onion, diced
3 medium tomatoes, quartered
5 Frieda’s Tomatillos, husked, cleaned and quartered
1 small carrot, shredded
1 cup Italian parsley, chopped
1 Frieda’s Spaghetti Squash, quartered
3/4 cup shredded Monterey Jack or mozzarella cheese


Preheat oven to 350 degrees

Heat oil in a large skillet; sauté garlic and onion about 5 minutes or until onion is tender but not brown. Set aside. In food processor or blender place tomatoes, tomatillos,
carrots and parsley and process until mixture is coarsely chopped.

Add tomato mixture to skillet; bring to a boil and reduce heat. Simmer uncovered for 10 minutes. Meanwhile, prepare the spaghetti squash. Halve the squash lengthwise, remove seeds and place cut side down in a large pan with 2 inches of water. Cover and bake for 20 minutes or microwave 7-8 minutes. With two forks remove strands of squash and place in a shallow 12 X 8-inch baking dish. Spoon sauce over squash, sprinkle with cheese and bake for 5 to 8 minutes until cheese melts. Serve at once.