Spaghetti Squash W/ Veggie Tomato Sauce

“Spaghetti Squash W/ Veggie Tomato Sauce”
READY IN:
1hr 25mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Cut squash in half lengthwise, scoop out seeds, and rub insides with a little olive oil. Place flesh-side down on baking sheet or roasting pan and roast for 50 minutes, until flesh is soft. Meanwhile --
  3. Heat remaining oil in big saucepan over med-high heat. Add onions and saute until they are soft. Then add garlic & mushrooms and saute for another five minutes. Add zucchini and saute for additional five minutes. Pour in crushed tomatoes, reduce heat, and simmer for ten minutes. Stir in herbs & salt, cover, and simmer for 30 - 60 minutes (longer is better).
  4. Once squash is done & slightly cool, scoop the flesh into colander and allow to drain for a few minutes.
  5. Serve hot (with pine nuts or maybe some delicious nutritional yeast).

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