11/01/2021
SPAGHETTI SQUASH WITH TOMATO VEGGIE SAUCE
INGREDIENTS:
1-2 spaghetti squash – I used 1 about the size of a cantaloupe which made about 2-3 servings
1 green bell pepper
1 medium yellow onion
3 medium tomatoes
3 garlic cloves
1 15 oz can organic tomato sauce
Avocado oil
Italian seasoning
Sea salt
Fresh ground black pepper
DIRECTIONS:
Preheat oven to 400 degrees. On the stovetop bring water to a boil for the fresh tomatoes. Cut spaghetti squash in half vertically as shown in photo. The squash is a little tough to cut. So, place a towel underneath to keep it from sliding. Remove seeds. In a baking dish, add a thin layer of water and place the squash face down so that the outer layer is facing up. Bake squash in the oven for about an hour. When the squash is done, it should be easily scraped out of its shell with a fork.
As soon as the water on the stovetop comes to a boil, add the tomatoes. Boil tomatoes until the skin start to split. Then, remove from water and let cool.
While tomatoes and squash are cooking, chop up onion, green pepper, and garlic. In a frying pan, add green pepper and onion and drizzle with avocado oil. Sautee onion and green pepper until tender. Once tender, add garlic and cook for another minute or two. Pour in can of tomato sauce. Add Italian seasoning. You can use and Italian seasoning mix or wing it like I did and just use what’s in my cupboard. I used Bragg Organic Sprinkle which has 24 herbs and spices, Mexican oregano, and basil. I probably used about a teaspoon of each. Keep the heat on low and let the sauce and veggies cook while you work on the tomatoes.
When the tomatoes are cool enough (you can put them in cold water to speed up the process), peel and crush them. You can cut them if you prefer, I just smashed them up with my hands. Add them to the sauce and simmer on low until the squash is ready.
When the squash is tender and easily scraped into strips, or “noodles,” let cool for about 5 minutes and scrape out the inside of the squash using a fork. I left the squash in the shell as I scraped it to keep it from getting cold. When ready to serve just add a little sauce on top of the squash and add salt and black pepper to taste! Enjoy!
