“All the goodness of pasta with a "meaty" red sauce, but made entirely of vegetables! This savory dish will meet all your pasta cravings!”
READY IN:
45mins
SERVES:
6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 1 large spaghetti squash
  • 1 head cauliflower, broken into large florets
  • 2 carrots, peeled
  • 8 ounces baby bella mushrooms, cleaned and stems trimmed
  • 3 garlic cloves, peeled and minced
  • 1 large onion, small dice (yellow or white)
  • 2 (28 ounce) cans crushed tomatoes (I love the Muir Glen brand, and used one can regular and one can fire roasted.)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 2 tablespoons italian seasoning
  • 1 tablespoon mrs dash italian seasoning
  • 1 tablespoon sodium-free seasoning, blend (choose your favorite)
  • 12 teaspoon red pepper flakes
  • 1 teaspoon blue Agave, to taste
  • parmesan cheese, grated (optional)

Directions

  1. Cook spaghetti squash according via your favorite method. (I like to cook mine in the microwave when the weather is hot, then in the oven when the weather is cool.) Shred into "noodles" when done.
  2. In a food processor, pulse or shred the cauliflower, carrots, mushrooms, onions, and garlic until they are all shredded or pulsed into very fine pieces.
  3. Add the shredded vegetables to a large, deep nonstick or cast iron skillet on medium-high heat.
  4. Sweat/saute the vegetables until they reduce in volume and the water is mostly cooked out.
  5. Add the salt and dried herbs to the skillet. Stir to combine and "bloom" the seasonings.
  6. Puree 1 can of crushed tomatoes until smooth, then add to the pan along with the second can of tomatoes. Taste for seasonings, and add 1 teaspoons maple syrup if the sauce seems too acidic.
  7. Bring to a simmer, then reduce to low, stirring occasionally for 10-15 minutes, or until warmed through and slightly reduced.
  8. Serve sauce over warm, shredded squash. Top with parmesan cheese, if desired. Enjoy!

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