Spaghetti Squash in a Homemade Tomato Sauce Recipe
If you have a thick sauce or lots of veggies, spaghetti squash is the PERFECT way to deliver flavor in a healthy way. It’s full of fiber, tastes great (if you like squash!), and is very low in calories for the portion.
The squash baked at 350* for about 45 minutes.
Here’s the spaghetti squash after scraping it from the skins:
Now on to the sauce……I started with 2 huge tomatoes, 4 on-the-vine tomatoes, and 1 pint of grape tomatoes. They all got chopped up, briefly drained, and then added to a pan with some sauteed garlic:
Draining…
Simmering…
After they cooked for about an hour and thickened quite a bit, I added the following:
- 1 can tomato paste
- 1/4 cup sherry
- 1 tsp sugar
- Handful of oregano and basil from our garden plus some dried versions of each (just dried would be fine)
- 1 tsp sun-dried tomatoes in oil, chopped (optional)
- 2 T roasted red peppers (optional)
Then I simmered for about 15 minutes more to get this consistency and color:
Next I heated up the pre-prepared squash in the microwave and divided between two bowls, topped with half the sauce (yes, we ate this as TWO servings!), and topped with a smidge of Parmesan cheese:
