Authorlisa 1 spaghetti squash
Extra-virgin olive oil
Sauce:
1 small onion
1 carrot
2 fresh tomatoes
5 button mushrooms
2 tablespoons minced fresh herbs (basil, oregano, or thyme)
1 tablespoon olive oil
1
Preheat the oven to 425 degrees.
2
Carefully cut squash in half, lengthwise and remove the seeds.
3
Rub the inside with olive oil, and place open side down in a baking dish with 1/2 inch of water.
4
Bake 45 minutes, or until a fork pierces easily through the squash.
While squash is baking, prepare the sauce.
5
Dice the onion, carrot and tomatoes. Slice the mushrooms. Mince the herbs.
6
Heat oil in a pan and add onions. Sauté for 5 minutes.
7
Add the carrot and tomatoes and cook another 5 minutes.
8
Add the mushrooms, herbs and salt and continue cooking another 5-10 minutes.
9
When the squash has cooked and cooled a little, use a fork to scrape the meat into spaghetti-like strands.
10
Mix sauce and squash together in a bowl and serve.
Notes: Add garlic, other veggies or cooked chicken pieces to the sauce. Top with grated parmesan cheese.
CategoryOther Vegetables
Ingredients
1 spaghetti squash
Extra-virgin olive oil
Sauce:
1 small onion
1 carrot
2 fresh tomatoes
5 button mushrooms
2 tablespoons minced fresh herbs (basil, oregano, or thyme)
1 tablespoon olive oil
