Farmer?s Harvest Spaghetti Squash

It’s the time of year to enjoy all the autumn harvest from the farmer’s field. This year I’ve decided to share some with you. Each year my family enjoys this dish, but this year I’m going to share it with you. Happy Cooking

Preparation time 20 minutes

Cooking time: 1 1/2 hours

Serves: 4-6

Ingredients:

1 (2 pound) spaghetti squash

1 medium onion, peeled and diced

1/2 cup carrots, peeled and diced

1 teaspoon minced garlic

1/4 teaspoon dried rosemary

1 tablespoon olive oil

1 teaspoon dried basil

1 tablespoon dried parsley

1 teaspoon kosher salt

Pepper to taste

1 (15.5 ounce) can diced tomatoes

3/4 cup low-sodium chicken broth

2 tablespoons Parmesan cheese

Directions:

1. Preheat the oven to 350 degrees F.

2. Using a fork, poke holes all over squash.

3. Place on a cookie sheet on middle rack oven, and bake for 1 hour.

4. Meanwhile, in a medium saucepan over low-medium heat, warm up the next 11 ingredients except Parmesan cheese. Simmer for 30 minutes and stir often.

5. Remove squash from oven, let cool some then split open horizontally.Scoop out seeds and dispose of seeds.

6. Using a fork pull stringy fiber out into a large bowl and combine with vegetable mixture from saucepan.

7. Sprinkle cheese on top, and serve hot.

Tips

#1 Squash can be baked 1-2 days in advance.

#2 Choose a bright yellow squash and it can be stored for in cool dry place for up to 1 month.