- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 155.7
- Total Fat: 11.1 g
- Cholesterol: 0.0 mg
- Sodium: 74.1 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.5 g
- Protein: 2.4 g
Spaghetti Squash w/Tomato SauceSubmitted by: HRHAIMEE
2 Spaghetti Squash
3 Tbsp Extra Virgin Olive Oil
1 Cup Crimini Mushrooms, Sliced
1 28 Oz can fire roasted whole tomatoes
1 tbsp Italian Seasoning
1 bay leaf
4 cloves garlic
1/8 tsp Fresh Cracked Pepper
Split Spaghetti Squash & scoop out seeds. Use 1 tbsp of the Olive Oil to brush the cut side of each squash, and place cut side down on a baking sheet.
Bake at 375 for about 30-35 minutes, until skin pierces easily with a fork. Scrape out squash with a fork and place on serving platter.
While the squash is baking, sautee the mushrooms over med/high heat for about 10 minutes.
In a blender, mix the tomatoes, garlic, and Italian seasoning, and puree until smooth. Pour mixture over the mushrooms. Add 1 bay leaf and salt & pepper to taste. Bring to a boil, then turn down to simmer and let simmer, stirring occassionally, while squash finishes cooking.
Pour Sauce over squash and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user HRHAIMEE.
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Member Ratings For This Recipe
This was excellent! Husband and 12 year old daughter loved it as well. I added roasted broccoli, zucchini, yellow squash, and onion to the mix. As an afterthought I added Italian seasoned chicken breast to plate for extra protein. 1 spaghetti squash was plenty for the 3 of us; with leftovers. - 5/24/12