Spaghetti Squash W/ Veggie Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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Spaghetti Squash W/ Veggie Tomato Sauce Ingredients:
2 1/4 lbs spaghetti squash |
3 tablespoons olive oil |
2 medium onions, chopped |
4 garlic cloves, minced |
8 ounces cremini mushrooms, sliced |
2 medium zucchini |
1 (28 ounce) can crushed tomatoes |
1 tablespoon fresh oregano, minced |
1 tablespoon fresh basil, minced |
1 tablespoon fresh rosemary, minced |
1 teaspoon sea salt |
Directions:
1. Preheat oven to 375.
2. Cut squash in half lengthwise, scoop out seeds, and rub insides with a little olive oil. Place flesh-side down on baking sheet or roasting pan and roast for 50 minutes, until flesh is soft. Meanwhile -
3. Heat remaining oil in big saucepan over med-high heat. Add onions and saute until they are soft. Then add garlic & mushrooms and saute for another five minutes. Add zucchini and saute for additional five minutes. Pour in crushed tomatoes, reduce heat, and simmer for ten minutes. Stir in herbs & salt, cover, and simmer for 30 - 60 minutes (longer is better).
4. Once squash is done & slightly cool, scoop the flesh into colander and allow to drain for a few minutes.
5. Serve hot (with pine nuts or maybe some delicious nutritional yeast).
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