Spaghetti Squash with Tomato Sauce and Prawns

Ingredients:

• 1 medium spaghetti squash
• 1 pound prawns, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon. Place the halves cut side down on a baking sheet and bake for 35-40 minutes, or until the squash is tender.
3. While the squash is cooking, heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
4. Add the crushed tomatoes, basil, oregano, salt, and pepper to the saucepan and stir to combine. Bring the mixture to a simmer and let cook for 10-15 minutes, stirring occasionally.
5. Add the prawns to the saucepan and cook for 3-4 minutes, or until they are pink and cooked through.
6. Using a fork, scrape out the spaghetti squash strands and divide them among four plates.
7. Ladle the tomato sauce and prawns over the spaghetti squash strands. Serve hot, topped with Parmesan cheese if desired.

Verdict:

Spaghetti squash with tomato sauce and prawns is a healthy and delicious twist on traditional pasta dishes. The sweetness of the spaghetti squash pairs perfectly with the tangy tomato sauce and tender prawns. It’s a great low-carb option that satisfies those pasta cravings.

Serving Suggestions:

This dish is perfect on its own as a main course, but can also be served as a side dish alongside grilled chicken or fish. A simple green salad would also make a great accompaniment.