October 2010

Family Recipe

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Spaghetti Squash with Chunky Tomato Sauce

Serves 4–6

You'll Need
  • 1 large spaghetti squash


  • 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.

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