<img src="http://b.scorecardresearch.com/p?c1=2&c2=15350591&cv=2.0&cj=1" /> Spaghetti Squash with Chunky Tomato Sauce - SavvyMom

Spaghetti Squash with Chunky Tomato Sauce

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This fun and different twist on the old classic will keep the kids guessing and fill them with veggies.

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

  • 1
    Preheat oven to 350 degrees.
  • 2
    Cut spaghetti squash lengthwise, remove seeds and pierce skin with a fork.
  • 3
    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).
  • 4
    Meanwhile, heat oil in a large non-stick skillet or pot.
  • 5
    Add the onions and garlic and cook until they are translucent or softened.
  • 6
    Add the mushrooms and sauté for another 5 minutes.
  • 7
    Add carrot, peppers and zucchini and sauté for another 5-10 minutes.
  • 8
    Pour in tomato sauce and simmer for 10 minutes.
  • 9
    Stir in fresh herbs.
  • 10
    Cover and simmer for another 20 minutes.
  • 11
    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.
  • 12
    Pour sauce on top of spaghetti squash and sprinkle with parmesan cheese.
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