Mushroom and Red Bell Pepper Spaghetti Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A simple sauce to serve over spaghetti squash for a hearty, low calorie dinner Ingredients:
28 ounces crushed tomatoes |
2 tablespoons olive oil |
180 grams onions |
150 grams red bell pepper |
190 grams mushrooms |
2 cloves garlic |
1/2 teaspoon black pepper |
2 tablespoons italian seasoning |
1/2 teaspoon red pepper |
Directions:
1. Saute onions and pepper in olive oil until very soft and starting to brown. Add the mushrooms, garlic and seasonings and saute until the mushrooms are soft. Pour in the crushed tomatoes and transfer to a crock pot. Cook on low for 4 to 5 hours. Serve over cooked spaghetti squash.
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