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Steamed Spaghetti Squash With Fresh Tomatoes

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“This recipe is full of fresh vegetables, and great for those on a low-carb diet. I have to admit, I tend to increase the amount of olives....just love them. Adapted from a recipe from the Junior League of Winston-Salem, North Carolina. Prep time includes 1 hour of "sitting time" for the tomato mixture...passive time.”
READY IN:
2hrs 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the first 8 ingredients in a large bowl (tomatoes through pepper). Stir well. cover and let stand at room temperature for 1 hour.
  2. Wash squash; cut in half lengthwise. Remove and discard the seeds and membranes. Place the squash, cut side down, in a large Dutch oven. Pour water into the Dutch oven to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the squash is tender.
  3. Drain the squash, and let cool 5 minutes so you don't burn your fingers. Remove the spaghetti-like strands with a fork. Combine the squash strands and reserved tomato mixture; toss gently. Sprinkle with the cheese, and serve immediately.

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