October 2010

Family Recipe

Twitter See All Email

Spaghetti Squash with Chunky Tomato Sauce

Serves 4–6

You'll Need
  • 1 large spaghetti squash

Sauce

  • 3 Tbsp vegetable oil
  • 1 medium onion
  • 2 cloves garlic, minced
  • 2 cups brown mushrooms, sliced
  • ½ red bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 large carrot, chopped
  • 1 jar (700g) low-sodium spaghetti sauce
  • 1 Tbsp fresh oregano
  • 1 Tbsp fresh basil, chopped
  • Parmesan cheese
Prep and Cook
  • Preheat oven to 350 degrees.
  • Cut spaghetti squash lengthwise, remove seeds and pierce skin with a fork.
  • Add 1 cup water to the bottom of a glass or stoneware baking dish and roast squash cut-side down for approximately 45 minutes (until tender).
  • Meanwhile, heat oil in a large non-stick skillet or pot.
  • Add the onions and garlic and cook until they are translucent or softened.
  • Add the mushrooms and sauté for another 5 minutes.
  • Add carrot, peppers and zucchini and sauté for another 5–10 minutes.
  • Pour in tomato sauce and simmer for 10 minutes.
  • Stir in fresh herbs.
  • Cover and simmer for another 20 minutes.
  • Run fork over the inside of the squash to release the squash from the skin (it should come out in spaghetti-like strands) and keep warm or divide evenly between dishes.
  • Pour sauce on top of spaghetti squash and sprinkle with parmesan cheese.

Good to know: Spaghetti squash is a nutritious (and gluten free) substitute for pasta and can be topped with any type of pasta sauce you like.

comments powered by Disqus

Try the other recipes


Spaghetti Squash with Chunky Tomato Sauce

Squashy Mac’n Cheese

Squash & Pancetta Baked Pasta

Squash and Apple Soup

Explore More Savvy

  • EatSavvy
  • SavvyStories
  • PartySavvy
  • ShopSavvy
close
Want more Savvy? Sign up now to receive our newsletter twice weekly.