Fresh Red Sauce over Spaghetti Squash

“Man this is good sauce!”  When I heard that, I knew I had a winner.  I’ve made this recipe a few times now and we really like it.  I  serve it over spaghetti squash and it’s a great pairing. The sauce is equally good over regular pasta, and since at least one family member (who shall remain nameless) still prefers pasta over something healthy, I cook pasta with this also so that there are a couple of different choices.  The sauce is excellent served either way.  If you are watching your fat,  calories, and carbs, this recipe is definitely a keeper.

Ingredients:

1 or 2 spaghetti squash

2 cups fresh diced tomatoes

1 cup sliced fresh mushrooms (or leave them whole as I do so those that don’t like mushrooms can easily pick around them)

1 small can sliced black olives (optional)

1 cup diced green bell pepper

1/2 cup shredded carrot

1/4 cup diced red onion

2 garlic cloves, diced

2 teaspoons Italian seasonings (or use fresh herbs such as basil, oregano, and parsley)

freshly ground black pepper to taste

olive oil for sauteing veggies (1-3 Tablespoons)

1 can (15 oz.) tomato sauce

fresh grated Parmesan cheese

Directions:

Cut spaghetti squash in half (Be very careful, the skin is very tough so use a sharp knife).

Remove seeds and membranes by scraping with a spoon.

Discard the seeds and scrapings and place cut side down on a microwave safe plate.  I placed the halves directly on the glass microwave tray.  Microwave on high for 20 minutes or until tender.

Meanwhile, prepare the vegetables.

Saute the mushrooms, green pepper, carrot, and onion in the olive oil until the veggies are soft.

Add the minced garlic at the end and cook for another minute or two.

Add the fresh tomatoes along with the fresh herbs and cook until they are heated through,

then add the tomato sauce and black olives if using them.  (Note:  it’s important to saute the veggies to the desired tenderness before adding the tomatoes.  Onions won’t soften very well if cooked with tomatoes.)

Add salt and pepper to taste and simmer the sauce until it heats to serving temperature.

When the squash is tender, carefully shred the inside with a fork and serve in a bowl with sauce.  Sprinkle with fresh parmesan.

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Ingredients:

1 or 2 spaghetti squash

2 cups fresh diced tomatoes

1 cup sliced fresh mushrooms (or leave them whole as I do so those that don’t like mushrooms can easily pick around them)

1 small jar sliced black olives (optional)

1 cup diced green bell pepper

1/2 cup shredded carrot

1/4 diced red onion

2 garlic cloves, diced

2 teaspoons Italian seasonings (or use fresh herbs such as basil, oregano, and parsley)

freshly ground black pepper to taste

olive oil for sauteing veggies (1-3 Tablespoons)

1 can (15 oz.) tomato sauce

fresh grated Parmesan cheese

Directions:

Cut spaghetti squash in half (Be very careful, the skin is very tough).  Remove seeds and membranes by scraping with a spoon.  Discard the seeds and scrapings and place cut side down on a microwave safe plate.  I placed the halves directly on the glass microwave tray.  Microwave on high for 20 minutes or until tender.

Meanwhile, saute the mushrooms, green pepper, carrot, and onion in the olive oil until the veggies are soft.  Add the minced garlic at the end and cook for another minute or two.  Add the fresh tomatoes and cook until they are heated through, then add the tomato sauce and black olives if using them.  (Note:  it’s important to saute the veggies to the desired tenderness before adding the tomatoes.  Onions won’t soften very well if cooked with tomatoes.)

Add the herbs and salt and pepper to taste and simmer the sauce until it heats to serving temperature.

When the squash is tender, carefully shred the inside with a fork and serve in a bowl with sauce.  Sprinkle with fresh parmesan.