Spaghetti Squash with Chunky Tomato 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.
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