Spaghetti Squash with Homemade Tomato Sauce & Sautéed Greens (V, GF)

Spaghetti Squash


Spaghetti Squash Pasta with Homemade Tomato Sauce & Sautéed Greens - Download Recipe
Total Time: 1 hr Serves: 4-6 Serving Size: 2 cups spaghetti squash, 1
cup sauce
Calories: 200 Fat: 4g Carbohydrate: 27g Protein: 3g
•1 medium spaghetti
•1.5 TBS extra virgin olive
•1/2 onion, diced
•3 cloves garlic, minced
•1 (28 oz) can crushed
•3/4 cup water
•1 tsp dried basil
•1/2 tsp dried fennel
•1 tsp dried parsley
•1/2 tsp salt
•3 cup chopped greens
•salt, pepper, and chili
pepper flakes to taste
Squash: Preheat oven to 400º. Wash the squash and leave it wet, microwave it for
1 minute to help soften the skin. Cut squash lengthwise in half and remove seeds
with a spoon. Drizzle some olive oil on the insides and put halves face up in a
baking dish or baking sheet and bake for 45 minutes. When finished, let cool and
drain any excess liquid. Scrape out the squash with a fork and put in a bowl with
pinch of salt and pepper, and a tsp of olive oil.
Sauce: Heat olive oil in a large pot when there is about 15 minutes left on the
squash. Sauté garlic and onion until fragrant
and translucent. Add the other ingredients and
bring to a boil, cover, and reduce heat.
Simmer for 25-30 minutes. Makes about 4
cups. Store extras in a glass tupperware or
mason jar (can be frozen).
Greens: In a large skillet over medium heat,
pour olive oil and add greens, stirring 5-7
minutes or until wilted. Add sauce to greens
and pour on top of plated spaghetti squash.