Name: Savory Spaghetti Squash
Yield: 4 servings
Ingredients: 1 spaghetti squash (about 1.5 lbs); 2 garlic cloves, peeled and minced; 1 shallot, minced; 1 tsp. olive oil; 1 (28 oz.) can of low sodium, pureed plum tomatoes; 3 tbsp. tomato paste; 1 cup water (divided); 1 tsp. white wine vinegar; 1 tsp. dried oregano; 1 tsp. dried basil; ½ tsp. red pepper flakes; fresh basil to garnish (optional)

Savory Spaghetti Squash

Author By Laura Klein, Culinary Wellness Coach and Chef - WellSeasonedCoaching.com

Yield 4 servings

Please see the Quinoa and Black Bean Meatball and Vegan Parmesan Cheese recipes to complete your dish!

Ingredients

1 spaghetti squash (about 1.5 lbs)
2 garlic cloves, peeled and minced
1 shallot, minced
1 tsp. olive oil
1 (28 oz.) can of low sodium, pureed plum tomatoes
3 tbsp. tomato paste
1 cup water (divided)
1 tsp. white wine vinegar
1 tsp. dried oregano
1 tsp. dried basil
½ tsp. red pepper flakes
fresh basil to garnish (optional)

Instructions

Preheat oven to 375. Halve squash lengthwise and scoop out seeds. Line a baking sheet with parchment paper, lay squash halves flesh-side down. Bake for 35 mins. or until you can easily pierce flesh with fork.
While squash bakes, in a deep 12-inch skillet sauté garlic and shallots in oil over medium heat until soft, about 5 mins.
Add remaining ingredients, ½ cup water and cook, lower heat to a simmer and stir occasionally for about 30 mins. Add additional water for desired consistency. Season to taste.
Remove squash from oven and scrape crosswise with a fork to pull strands from shell.
Pour sauce over squash, top with quinoa and black bean “meatballs”, vegan parmesan cheese if desired and garnish with fresh basil.

Savory Spaghetti Squash