This recipe was on born out of necessity. My husband and I had a day where we hate eaten really poorly in the morning and afternoon. I knew we needed something better for dinner. This spaghetti was the answer. I usually like a meat sauce to top these with, but this time I went with veggie.
First you’ll need to cut your spaghetti squash. Preheat oven to 400 degrees. Cut squash in half lengthwise. Hollow out seeds.
Flip over so skin faces up. Using a fork, poke several holes across tops of both halves.
Bake for 30 to 40 minutes until softened.
I chopped about 3/4 cup of both bell peppers and onions, with almost 2 cups of mushrooms.
Next, start your sauce. Sautee veggies in olive oil (I used about 1 tablespoon oil) until soft, about 7-10 minutes. After they are pretty soft, add 2 tablespoons minced garlic and mushrooms and continue to cook another 3 to 5 minutes.
Add 1/2 cup crushed tomatoes, 1/4 cup water, 1 tablespoon tomato paste, 2 teaspoons italian seasoning, 1 teaspoon salt, 1/4 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper.
Cook this about 20 minutes or longer, depending on how much time you have. Make sure and stir occasionally.
Towards the end of cooking time, add in spinach and continue to cook and free minutes until it’s wilted.
When spaghetti squash is cooked remove from oven and run a fork over the top to loosen “spaghetti”. I like to salt my squash a little before topping with sauce.
That’s it! We served ours topped with parm.
This is such a great healthy, low cal, flavorful and quick meal. You’ll love it!