Spaghetti Squash with Chunky Tomato Sauce

Your kids won't believe it's not pasta! This fun and different twist on the same old pasta recipe will keep them guessing and fill them with veggies. We used a chunky veggie tomato sauce but a simple sauce works too.

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

  • 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.


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