Preheat oven to 350 F. Wash the outside of the squash and carefully puncture with a knife 5 times. Place on a baking sheet and bake 30 to 40 minutes until tender when tested with a knife. Set aside to cool.
Cut the cooked squash in half lengthwise and remove the seeds. Remove the spaghetti-like threads with a fork and place in a baking dish. Toss with spaghetti sauce. Cover lightly with aluminum foil. Return to the oven for 20 to 30 minutes or until well heated.
Sprinkle with basil and nutritional yeast or vegan parmesan substitute, if using. Garnish with radishes if desired.
Stored in a covered container in the refrigerator, leftover Spaghetti Squash with Sauce will keep for up to 2 days.
Per Serving (1/6 of recipe): 48 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 0.9 g protein; 11.7 g carbohydrates; 8.4 g sugar; 1.6 g fiber; 274 mg sodium; 25 mg calcium; 0.5 mg iron; 6 mg vitamin C; 205 mcg Beta Carotene; 0.4 mg vitamin E
Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D., and Jennifer Reilly, R.D.
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