Spaghetti Squash and Homemade Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup olive oil1 Chili pepper1/2 carrot stick1/2 stalk celery1 Small onion2 cloves of garlic18 1/2 lb tomatoes1 Spaghetti Squash1 tablespoon (parm) cheesesaltpeppergarlic powderbasilparsley
Spaghetti Squash:
Preheat oven 375
Cut spaghetti Squash length wise (its a bit tough)
Scrape out all seeds in the middle of both halves
Run both halves underwater to moisten
Put in oven face down and set timer for 1 hour
(WHen finished fork should be able to poke easily
through the skin)
Once soft, take out of oven and scrape the spaghetti
squash with a fork and it will look like spaghetti,
keep scraping until nothing is left!
For the Sauce:
Mark in X in the top and bottom of each tomato
Boil all 18 tomatoes in water for 1 minutes,
immediately remove from hot water and place in
cold water. Remove skins of each tomato
Chop chili pepper, carrot, celery, and onion
On stove top--pour oil and vegetable on medium
and brown for 10 minutes. Add pinch of salt and
pepper
After 10 minutes dump in tomatoes and either crush
then with your hands, or mash them using a potato
masher. (Crush to your liking of chunkiness)
Let sauce simmer with a bubble for 30-45 minutes or
until sauce is thickened.
Add salt, pepper, garlic powder, dried basil to your
liking. Add 4-5 leaves of fresh Basil
Measure 1/2 cup of spaghetti squash with 1/4 cup of sauce and serve with fresh parsley !
Serving Size: Approx 5 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAURKEHL25.
Preheat oven 375
Cut spaghetti Squash length wise (its a bit tough)
Scrape out all seeds in the middle of both halves
Run both halves underwater to moisten
Put in oven face down and set timer for 1 hour
(WHen finished fork should be able to poke easily
through the skin)
Once soft, take out of oven and scrape the spaghetti
squash with a fork and it will look like spaghetti,
keep scraping until nothing is left!
For the Sauce:
Mark in X in the top and bottom of each tomato
Boil all 18 tomatoes in water for 1 minutes,
immediately remove from hot water and place in
cold water. Remove skins of each tomato
Chop chili pepper, carrot, celery, and onion
On stove top--pour oil and vegetable on medium
and brown for 10 minutes. Add pinch of salt and
pepper
After 10 minutes dump in tomatoes and either crush
then with your hands, or mash them using a potato
masher. (Crush to your liking of chunkiness)
Let sauce simmer with a bubble for 30-45 minutes or
until sauce is thickened.
Add salt, pepper, garlic powder, dried basil to your
liking. Add 4-5 leaves of fresh Basil
Measure 1/2 cup of spaghetti squash with 1/4 cup of sauce and serve with fresh parsley !
Serving Size: Approx 5 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAURKEHL25.
Nutritional Info Amount Per Serving
- Calories: 187.2
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,218.3 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 5.8 g
- Protein: 4.1 g
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