Spaghetti Squash with Chunky Tomato Sauce

This recipe for Spaghetti Squash with Chunky Tomato Sauce appeals to foodies and dinner lovers from all walks of life, including vegetarians! This is such a wonderful dinner 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.

Course Main Course

Cuisine American

Keyword paleo noodles recipe, spagetthi squash, squash noodles

Prep Time 10

Cook Time 50

Total Time 1

Servings -5

Calories 313kcal

Author Monica Stevens Le

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

Prepare the spaghetti squash first. You can either cook it in the microwave or in the oven.
*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.
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.
Add in the tomato paste, diced tomatoes and sun dried tomatoes. Stir until everything is well combined and simmering.
Add in the spices and sugar. Cook on a low heat for another 10-15 minutes and stir continuously.
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 :)

Notes

If you like your sauces less chunky, I would recommend adding some vegetable or chicken broth and water until it reaches your desired consistency.

Nutrition