Spaghetti Squash with Chunky Tomato Sauce

Spaghetti Squash

Spaghetti Squash with Chunky Tomato Sauce

Spaghetti is so dang delicious. It can be very filling, and I get excited preparing it because I just love adding my favorite sauce on top. Want to know what isn’t so exciting about spaghetti? The way my belly looks after I finish eating a bowl. I don’t always FEEL bad after I eat noodles, but boy do I look like hell. Seriously…

There is such a simple solution to this, I wish I would have discovered it earlier on. Spaghetti squash. If the name doesn’t give it away, I can provide a little more insight. It is a squash made of NOODLES! The flesh is usually a bright yellow color, and after it has been cooked, the inside can be scooped out with a fork and fall out just like spaghetti. This is such a wonderful treat because you can polish off a large bowl and skip the post meal bloat session. Essentially, you are eating vegetable noodles and nourishing your body with a nutrient-dense food, full of vitamin A and potassium. What does this mean? Well, you can eat twice as much of it- obviously.

I wanted to create a delicious red sauce to top it off with. I really enjoy meaty red sauce, but I understand that there are a lot of folks out there who wouldn’t agree with me. After all, most vegetarians love pasta right? I wanted to create this dish to appeal to vegetarians AND meat eaters. So, I filled the sauce with different vegetables, herbs and spices that would appeal to both parties, or so I hope. If you like your sauces less chunky, I would recommend adding some vegetable or chicken broth and water until it reaches your desired consistency.

Spaghetti Squash with Chunky Tomato Sauce

Minimalist Meal Presentation

Spaghetti Squash with Chunky Tomato Sauce

Here is the final product. If the colors don’t reel you in, maybe the smell will after you start sauteing the onions and garlic together. Enjoy your “spaghetti” and chunky sauce, people!

Print Recipe

Spaghetti Squash with Chunky Tomato Sauce

Ingredients
  • 1 large spaghetti squash
  • 2 tablespoons lard/bacon fat or ghee
  • 1 small red onion diced
  • 1 large yellow onion diced
  • 1 yellow squash peeled and diced
  • 1 zucchini peeled and diced
  • 6 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounce
  • 1 can tomato paste 6 ounce
  • 2 ounces sun dried tomatoes
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons coconut sugar
Info
Cook Time 50 minutes
Prep Time 10 minutes
Servings
-5
Votes: 0
Rating: 0
You:
Rate this recipe!
Info
Cook Time 50 minutes
Prep Time 10 minutes
Servings
-5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
  • 1 large spaghetti squash
  • 2 tablespoons lard/bacon fat or ghee
  • 1 small red onion diced
  • 1 large yellow onion diced
  • 1 yellow squash peeled and diced
  • 1 zucchini peeled and diced
  • 6 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounce
  • 1 can tomato paste 6 ounce
  • 2 ounces sun dried tomatoes
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons coconut sugar
Instructions
  1. Prepare the spaghetti squash first. You can either cook it in the microwave or in the oven.
  2. *If you are going to prepare the squash in the microwave, poke it with a fork several times for proper ventilation. Cook for 5-10 minutes on each side, until it is soft to the touch on the outside. Then, cut in half lengthwise and scoop out the seeds. Then, remove the "noodles" with a fork. If you are cooking it in the oven, cut the squash in half lengthwise first. Now, scoop out the seeds. Place on a baking sheet lined with parchment paper, and cook at 375 degrees Fahrenheit for 45-50 minutes. Then, remove the oven, let it cool and scoop out the noodles. Place all of the squash noodles into a large bowl to cool slightly.
  3. Prepare the vegetables. Melt the fat or butter in a large skillet over medium-high heat. Add chopped onion and garlic and saute for about 3-5 minutes. Add in the squash and zucchini and cook until the vegetables all look soft.
  4. Add in the tomato paste, diced tomatoes and sun dried tomatoes. Stir until everything is well combined and simmering.
  5. Add in the spices and sugar. Cook on a low heat for another 10-15 minutes and stir continuously.
  6. Serve the chunky sauce atop of a pile of the spaghetti squash noodles. Enjoy with your favorite protein source on top as well, or eat as is. Delicious either way 🙂
There is no Nutrition Label for this recipe yet.

 

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