Recipe by Ginger
"This is an Italian meal especially constructed with the winter months in mind. When fresh is hard to find, this is a great tasting light meal to take the place of the traditional heavy winter meals."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
spaghetti squash, halved and seeded
extra-virgin olive oil
ground vegan sausage (such as Gimme Lean®)
green bell pepper, chopped
sliced fresh mushrooms
1 (6.5 ounce) can
1 (6 ounce) can
dried Italian seasoning
ground black pepper
Yummy. I cooked my squash whole in the slow cooker all day on low so it would be ready when I got home from work (just add a cup of water and poke some holes in it). Only other thing I did differently was to skip the vegan sausage. Thanks!
This recipe misses the mark. For one, a 6.5 ounce can of tomato sauce is less than a cup of tomato sauce. One cup is not enough for four servings, let alone a whole spaghetti squash. In addition, 2 whole teaspoons of salt is far too much salt, especially when most tomato sauces that you can buy at the store (I used Contadina) already have salt added to them. One or two pinches are really all that is needed. And finally, this recipe does not need sugar! Besides the sugar already present in the tomatoes, spaghetti squash is already sweet - it is a squash, after all.
What I changed: I used 1 cup of sliced mushrooms, 1 15 ounce can of tomato sauce, no sugar, no bell pepper (personal taste - I don't like bell pepper), and 2 medium stalks of diced celery. I guess I made my own recipe, but this recipe was the inspiration.
This recipe was excellent! Just what I was looking for! My changes: I microwaved the squash for eight minutes to save time (it comes out fine), and used an entire package of Tofurkey sausage that I sliced and added to the sauce. Yum!
Winter Red Sauce over Spaghetti Squash Haiku: "Who needs the noodles? When the sauce tasted so good. (And healthy, to boot!)" I only changed a couple things, such as reducing the sugar and salt by half, and putting the squash into the oven whole, rather than cut, for a little over an hour. (I didn't feel like hacking it in half uncooked.) Otherwise, I was faithful to the recipe, and was really delighted w/ the results.
My bf and I really liked this recipe. I didn't make it with vegan sausage or bell peppers and I added dried oregano and topped with shredded parmesan it was delicious. Will def make it again.
Best spaghetti squash recipe I've made! My Dad grows spaghetti squash, and I've tried several.
Delicious. This was a wonderful vegetarian alternative to spaghetti with meat sauce. My meat loving husband also enjoyed. The only changes I made were 1 can of diced tomatoes, boiled down to get rid of the water and I omitted the tomato paste. Can't wait to have the leaftovers for lunch tomorrow.
I am rating this recipe based on the concept. I never thought to use spaghetti squash as actual spaghetti but what a fantastic idea! I baked the squash as the recipe calls for then pulled it apart and fluffed it up. I covered it in my own homemade meat sauce and it was fantastic! My boyfriend and I both love pasta but are trying to cut out carbs. This is a low-calorie, no carb, yummy alternative to spaghetti and meat sauce. Thanks so much for sharing this creative idea Ginger!
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Red Sauce over Spaghetti Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Strands of spaghetti squash are topped with a Paleo-friendly meat sauce.
See how to make scrumptious spaghetti squash “spaghetti."
Spaghetti squash stands in deliciously for regular old pasta.