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