Spaghetti Squash Bake
with Homemade Sauce
with Homemade Sauce
Simple, savoury and scrumptious.
A fun and easy way to get more veg into your diet.
I ♥ red sauce and every good
chef mom, needs a good sauce recipe! I have a number of different variations in my repertoire, with my favourite being my mother-in-law's. Her sauce is an authentic Sicilian recipe which is mouthwatering, but takes me all day to make. I knew I didn't have all day to simmer a sauce so I turned to this quick version. And while I won't be sharing the super secret family recipe, I'm happy to pass along this. :D
12* Roma tomatoes, halved and stemmed
3 Cups strained tomatoes (not roasted)
1 Cup button mushrooms
1.5 Cups sautéed mixed greens
Cloves of garlic**
Salt and Pepper
*The more tomatoes, the more sauce.
**To taste. Start by adding 2 at a time and adjust accordingly
DRIZZLE with olive oil and season with salt and pepper
ADD fresh thyme
SLOW roast in a 175° oven for a minimum of 12 hours. I do mine overnight
PUREE the roasted tomatoes with 4-5 leaves of fresh basil and garlic.
~At this point you can leave the mixture "as is" for a nice chunky sauce. Just simmer on the stove and Enjoy!! OR...
ADD water to the mixture to create your desired consistency. I wanted a thinner sauce and think I used 2-3 cups but honestly I eyeballed it.
ADD mushrooms and mixed greens
SIMMER in a saucepan until heated through
Using spaghetti squash in place of traditional noodles is one of my favourite tricks to use when I'm craving pasta and trying to limit my carb intake. It really mimics the texture of wheat noodles better than most other options, and it's one of my kids' favourite too. I wasn't trying to avoid carbs here, it was just a nice bonus!
SEASON with salt and pepper and place on baking sheet
BAKE in a 350° oven for 1 hour or until the inside is tender
REMOVE from oven and let cool for 10 minutes
SCRAPE out the flesh of the squash using a fork. It will separate like spaghetti
For a special treat I baked the "noodles" with vegan ricotta cheese and mozzarella Daiya to create a deconstructed lasagne of sorts.
ADD two cups of sauce to the bottom of a casserole dish
TOP with "noodles"
TOP with 1 cup (approx) vegan ricotta cheese
SPRINKLE with vegan parmesan topping
COVER with sauce
TOP with Daiya
BAKE covered in a 350° oven for 20 minutes
UNCOVER and continue to bake for 5 minutes
This was soooooo tasty and really hit the spot. Give it a try and let me know what you think!
Thanks for stopping by :)
Peace and Love,