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Wednesday Weekly - Love Your Weekends!

830 views · Published 24 October 2018 · 10:37 · Indexed 8 October 2026

Channel: Juli Popp · 2018 · Howto & Style

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Do you love your weekends as much as I do?? If not, you should! Watch for tips on how to make weekends work for YOU and still stay on program!

WW Spaghetti Squash Pomodoro
4 Servings / 3 SP per serving

2 small spaghetti squash, halved, seeded
½ c. plain panko bread crumbs
6 tbsp. grated Parmesan cheese, divided
2 tsp. dried oregano, divided
2 tsp. extra-virgin olive oil
½ c. chopped onion
1 lb. small ripe tomatoes, quartered
3 large garlic cloves, minced
¾ tsp. salt
¼ c. chopped fresh parsley

Preheat oven to 350 degrees. Arrange squash halves cut sides down on foil-lined baking sheet; roast until strands of squash separate when scraped with a fork, 35-40 minutes. 

Meanwhile, place bread crumbs in a large skillet, cook over medium heat, stirring often, until bread crumbs are toasted, about 5 minutes. Remove from heat and stir in 3 tbsp. cheese and 1 tbsp. oregano; transfer to a small bowl and set aside. 

Scrape spaghetti squash from peel with a fork to form strands. Heat oil in same skillet over medium heat; cook onion, stirring occasionally, until light golden, about 4 minutes. Stir in squash, tomatoes, garlic, salt, and remaining tsp. oregano; cook, tossing often, until tomatoes soften and squash is coated, about 4 minutes. Stir in remaining 3 tbsp. cheese. Combine toasted bread crumbs and parsley; sprinkle over top.

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