- 1 2-4 lb Spaghetti Squash or 2 small
- 1 tbsp olive oil
- 1 yellow Onion diced
- 1 cup Cremini Mushrooms diced
- 1 Carrot diced
- 1 Zucchini diced
- 2 cloves Garlic crushed or finely chopped
- 1 can whole tomatoes San Marzano style is our favourite!
- 2 tbsp tomato paste
- 3-5 basil leaves to taste
- 1/2 tsp pepper
- 1/2 tsp salt
- Preheat the oven to 400 degrees, slice squash in half and remove seed. Brush with a bit of olive oil, salt, and pepper. Roast on a pan, cut side down, for 45 minutes or until strings are easily pulled. Spaghetti squash may release some water while cooking, so squeeze out the squash in a clean cloth before serving.
- While spaghetti squash is cooking, start your sauce. In a saucepan over medium high, heat olive oil until shimmering. Add onions and sauté until translucent. Add carrots and zucchini and continue to sauté for 2-3 minutes. Add mushrooms and continue to sauté until mushrooms have released their water. Lastly, add garlic and sauté for one more minute.
- Add the tomatoes, tomato paste, salt, pepper and basil and bring to a boil. Once boiling reduce to a simmer and cook on low with lid for 30 minutes. Once sauce has reduced, add salt and pepper to taste if desired.
- Top spaghetti squash with sauce and sprinkle with extra basil and parmesan cheese if desired.
Tips & Notes
Sauce too acidic? Add a pinch of sugar, it will offset the acidity in the tomatoes. Picky eaters at home? Puree your sauce before serving to hide some of the veggies.