Best Spaghetti Squash With Red Sauce Recipes

WINTER RED SAUCE OVER SPAGHETTI SQUASH

Winter Red Sauce over Spaghetti Squash image

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.

Provided by Ginger

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h5m

Yield 4

Number Of Ingredients 14

Ingredients

1 spaghetti squash, halved and seeded
3 tablespoons extra-virgin olive oil
¼ cup ground vegan sausage (such as Gimme Lean®)
1 small onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, chopped
½ cup sliced fresh mushrooms
1 (6.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¾ cup water
2 tablespoons dried Italian seasoning
2 tablespoons brown sugar
2 teaspoons sea salt
1 teaspoon ground black pepper

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.

Nutrition Facts : Calories 249 calories, Carbohydrate 35.3 g, Fat 11.7 g, Fiber 4.4 g, Protein 5.7 g, SaturatedFat 1.8 g, Sodium 1529.8 mg, Sugar 15.2 g

SPAGHETTI SQUASH WITH MEAT SAUCE

Spaghetti Squash with Meat Sauce image

When my mom and I cooked spaghetti squash with meat sauce, all we could do was grin and say "Wow!" It's fun to separate the noodle-like strands from the squash shell, but eating it is the best part! -Lina Vainauskas, Shaw Air Force Base, South Carolina

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 medium spaghetti squash (about 8 inches)
1 cup water
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 medium green pepper, chopped
1 teaspoon garlic powder
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon chili powder
1 can (28 ounces) tomato puree
1 cup grated Parmesan cheese, divided

Steps:

Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.

Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 763mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges

SUPER SPAGHETTI SQUASH WITH SPAGHETTI SAUCE

Super Spaghetti Squash With Spaghetti Sauce image

I grow spaghetti squash in my garden and often try different ways to cook it. This is one of my favorite recipes for spaghetti squash, I found one similar in an old cookbook and just added my own things. It is really yummy!!

Provided by Soraiya Wilkins

Categories Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 large spaghetti squash
1 (16 ounce) jar favorite spaghetti sauce
1 (14 ounce) can stewed tomatoes
1 chopped onion
1 (10 ounce) package frozen chopped spinach
1 (4 ounce) can mushrooms
1 garlic clove, minced
salt and pepper
butter

Steps:

Wash spaghetti squash then cut in half, lengthwise.
Scrape out seeds.
Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
Cover with aluminum foil and bake at 350 for 45 minutes.
Remove from oven.
Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
Using a fork, scrape squash from shell, starting at one end finishing at the other.
It will look just like spaghetti noodles.
Put squash in one bowl and sauce in another bowl.
Serve with Parmesan cheese and garlic bread or a salad.

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