Chefs Club Login

Homemade Spaghetti Sauce with Spaghetti Squash

New Year, New You!  Try our delicious homemade spaghetti sauce with roasted spaghetti squash! 

This is a dish that is hearty & filling, yet packed full of nutrition! Enjoy this dish that ends up with less salt & calories, but still a fair amount of fiber coming from the squash “noodles”.  And, with the tomato sauce that is rich in Vitamins A & C and the antioxidant lycopene.  Not to mention – the FLAVORS from this homemade sauce – coming from fresh onion, garlic, and basil!  Really, this recipe does not take much effort at all!  



Homemade Spaghetti Sauce with Spaghetti Squash
Write a review
  1. 1 spaghetti squash, roasted
  2. 3 cans Crushed Tomatoes (regular or with Italian seasoning) 28 oz. sized cans
  3. ½ onion finely chopped
  4. ½ green pepper, finely chopped
  5. 4 cloves garlic or 1 heaping Tbsp freshly grated or minced
  6. 4 Tbsp dried basil
  7. 2 tsp black epper
  8. 1 tsp red pepper (or more for extra heat)
  9. 2 Tbsp sugar
  10. 2 Tbsp olive oil
  11. ⅓ cup grated Parmesan or Romano Cheese
  12. Fresh Basil Chiffonade and more Parmesan for garnish
  1. Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
  2. Saute for 10 minutes or so, stirring often and being careful not to burn it.
  3. Add the chopped or pressed garlic.
  4. Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
  5. Reduce heat to low and simmer for 2-3 hours stirring often. Can cook in slow cooker on low.
  6. For the first half of the simmer time, do so with the pot uncovered, then cover.
  7. Add the cheese, stir in and simmer for an additional 5 minutes or so.
  8. This will make the equivalent to 4 jars of sauce, and the cost is probably about half (and it tastes way better).
  9. Serve this sauce over spaghetti noodles or spaghetti squash ‘noodles’. Top with fresh basil and Parmesan cheese!
  10. Roasted Spaghetti Squash
  11. Preheat oven to 400 degrees.
  12. Option A: Place whole squash on a foil lined baking sheet and roast for about 45 minutes.
  13. When cooled, cut in ½. Remove seeds and ‘guts’. Remove the ‘meat’ from the squash with a spoon and it’ll shred into ‘noodles’
  14. Option B: Cut squash in ½. Remove seeds and ‘guts’. Place cut side up on a foil lined baking sheet and bake for about 45 minutes. Use spoon and/or fork to remove the ‘meat’.
Kids Kitchen


, , , , , , , , , , ,

Comments are closed.