Winter red sauce with spaghetti squash
Feb. 20, 2011 11:41 am
Updated: Feb. 20, 2011 12:02 pm
Winter Red Sauce with Spaghetti Squash
1 medium organic spaghetti squash
1 can organic tomato sauce
1 can organic tomato paste
3 tbs virgin organic olive oil
1/4 to 1/2 cup gimme lean soysage (sausage)
1 small organic green pepper
1 small yellow onion
1/2 cup mushrooms
2 cloves garlic
2 tbs organic Marvini crushed fresh Italian seasoning or to taste, up to 3 tbs.
2 tbs organic brown sugar
2 tsp sea salt
1 tsp pepper
Preheat oven to 350. Wash squash and split length wise, scoop out seeds.
Place cut side down add about 1 inch water to glass baking dish. Bake for 45 minutes.
In large sauce pan simmer olive oil, soysage, onion, pepper, and garlic until tender. Add mushrooms and saute for about 3 more minutes. Add tomato sauce, fill can with water and add, add tomato paste and Italian seasoning. Add brown sugar, salt, and pepper.
Cover and simmer till spaghetti squash is done.
When squash is done, fork out the inside and plate it, butter the squash for a richer dish. Spoon Red sauce over top sprinkle with parmesan cheese. This is a colorful healthy winter dish that will give you energy to face the coldest night.
Winter Red Sauce over Spaghetti Squash