Créé avec l’IA
Spaghetti Squash with Tomato Soup Sauce
45 min 238 kcal par portion Facile
Ingrédients
4 Portions
- spaghetti squash2 medium
- tomato soup4 cups
- grated Parmesan cheese0,5 cup
- olive oil2 tablespoons
- garlic2 cloves
- dried basil1 teaspoon
- saltto taste
- pepperto taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- 3
Drizzle the inside of the squash with olive oil and season with salt and pepper.
- 4
Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
- 5
While the squash is roasting, heat the remaining olive oil in a large saucepan over medium heat.
- 6
Add the minced garlic and cook for 1-2 minutes, until fragrant.
- 7
Pour in the tomato soup and add the dried basil. Stir to combine and let it simmer for 10-15 minutes.
- 8
Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands.
- 9
Divide the spaghetti squash strands among serving plates and top with the tomato soup sauce.
