I have made one other successful spaghetti squash recipe, and thought it was time re-create a tomato version that I had tried to do, but a little unsuccessful in the past. The flavors just weren’t 100% perfect.
This time, everything came out awesome!
The key is to cook the spaghetti squash in the oven at 375 for about 45 minutes, and then cut it open and add it to your sauce mixture. It is important to continue to cook the spaghetti squash in the sauce because then the squash will absorb the flavors of the sauce.
For the Sauce:
- Add 1 medium yellow onion, chopped, to a large saute pan (that contains about 1 Tbsp. olive oil). Cook until starts to turn golden.
- Add 2-3 plum tomatoes that have been diced. Cook for another 3-4 minutes.
- Add your spices: Mrs. Dash tomato basil, more basil, parsley, oregano, pinch of rosemary, garlic, crushed red peppers flakes, pinch of salt and pepper.
- Slice about 1/4-1/3 cup olives (doesn’t matter what kind–use whatever you like) and add to saute pan.
- Add your spaghetti squash and cook for 1-2 minutes.
- Add 1 can of stewed tomatoes to the mixture, and cook off the liquid for about 5 minutes.
- Garnish with fresh parsley if you like.
I added some Parmesan cheese and a pinch of feta cheese to mine.
This recipe is super filling. I dished myself out a medium size bowl, and had a hard time finishing it. If it was normal pasta, I would’ve had no problem at all. The reason it fills you up is because of the added fiber, and higher water content of the squash.
Filling=less calories in the long run. And this is a good alternative for anyone trying to eat gluten free, or avoid pasta products! Enjoy!
I will leave you with a Love Your Humps Wednesday musing: