Spaghetti Squash with Red Sauce Recipe

3 4 5
Spaghetti Squash with Red Sauce Recipe
Spaghetti Squash with Red Sauce Recipe photo by Taste of Home
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Spaghetti Squash with Red Sauce Recipe

Read Reviews
3 4 5
Publisher Photo
This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables…and a great way for you to use some of the fresh harvest from your garden. — Kathryn Pehl Prescott, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 2 cups chopped fresh tomatoes
  • 1 cup sliced fresh mushrooms
  • 1 cup diced green pepper
  • 1/2 cup shredded carrot
  • 1/4 cup diced red onion
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 can (15 ounces) tomato sauce
  • Grated Parmesan cheese, optional

Directions

Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through.
When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with Parmesan cheese if desired. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Spaghetti Squash with Red Sauce in Taste of Home June/July 2007, p27

Nutritional Facts

1 cup: 135 calories, 4g fat (1g saturated fat), 0 cholesterol, 372mg sodium, 25g carbohydrate (5g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

  • 1 medium spaghetti squash (about 4 pounds)
  • 2 cups chopped fresh tomatoes
  • 1 cup sliced fresh mushrooms
  • 1 cup diced green pepper
  • 1/2 cup shredded carrot
  • 1/4 cup diced red onion
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 can (15 ounces) tomato sauce
  • Grated Parmesan cheese, optional
  1. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
  2. Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through.
  3. When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with Parmesan cheese if desired. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Spaghetti Squash with Red Sauce in Taste of Home June/July 2007, p27

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Reviews forSpaghetti Squash with Red Sauce

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katlaydee3 User ID: 3741999 96344
Reviewed Jul. 11, 2014

"I thought this was okay but not great. I think I would like the sauce better over actual spaghetti; and I know I like spaghetti squash better with just butter, salt and pepper."

MY REVIEW
melinanie User ID: 1702764 166209
Reviewed Nov. 22, 2010

"We've had this recipe a lot. Our whole family likes it. I serve it alongside some chicken and it's great."

MY REVIEW
Hannah0418 User ID: 1795891 78756
Reviewed Nov. 4, 2010

"not a fan - missing something - tasted blah"

MY REVIEW
mariberri User ID: 1414575 209013
Reviewed Oct. 14, 2009

"Myself and my older really like this dish. The three year old is still a little picky. Sometimes he eats it sometimes not."

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