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

Spaghetti Squash

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


Ingredients:
•1 medium spaghetti
squash
•1.5 TBS extra virgin olive oil
•1/2 onion, diced
•3 cloves garlic, minced
•1 (28 oz) can crushed tomatoes
•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


Directions:
Squash:

1) 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:

1) 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.