Spaghetti Squash with tomato
sauce
Squash:
·
2 large spaghetti squash (one squash per 2
servings)
·
olive oil
·
salt and pepper
Baking directions:
Preheat oven to 400°
Slice squash lengthwise in half and scoop out seeds. Season
with olive oil, salt and pepper as desired. Place squash face down in a baking
dish and cover with foil. Bake for about 20 minutes or until rind is soft. When
finished, remove from oven and scrape the insides with a fork creating a
spaghetti look.
While your squash is baking begin preparing the sauce.
Sauce recipe: (Use our sauce recipe or one of your own if you'd prefer)
·
1 Large can crushed tomatoes (trying a low
sodium option is always a good choice)
·
3 garlic cloves
·
1 large or two small zucchini
·
2-3 tablespoons of olive oil (or any oil of your
choice)
·
1 cup water
·
1 small onion
·
1 tbs basil
·
1 tbs oregano
Directions:
Sautee chopped up onions and zucchini in olive oil over
medium heat until soft. Then add garlic warm for another few minutes in the
pan. Add crushed tomatoes and spices to the mixture and let it
simmer on low for approximately 20 minutes.
When finished, poor sauce over spaghetti squash and serve.
Season with parmesan cheese and add turkey meatballs for protein if desired!
