I was only introduced to spaghetti squash about a year ago. Being someone that doesn’t each a lot of squash, I didn’t know exactly what to expect. I was working as a family nanny at the time and was asked to prepare a very basic recipe, with few ingredients. I loved how easy it was to prepare and was instantly hooked. It is a great low carb, low calorie substitute for traditional pasta, and in my opinion, tastes just as great! Below is my recipe for Garlic Spaghetti Squash with Kale & Veggie Tomato sauce.
Can of whole, peeled tomatoes
1/2 green pepper, diced
3 cloves of garlic, crushed
3/4 cup baby carrots, chopped
1/2 cooking onion, chopped
salt & pepper to taste
fresh parmesan or mozzarella to garnish (optional)
Preheat oven to 375 degrees (bake). Cut your spaghetti squash in half (lengthwise) and remove all of the seeds.
Drizzle both sides of your spaghetti squash with olive oil. Crush one clove of garlic onto each half of squash. Spread evenly with a fork. Season with salt and pepper.
Place the spaghetti squash (seasoned side down) on a baking sheet, and bake at 375 for 35-45 minutes.
Chop the kale, peppers, onion, and carrots and set aside.
Empty the can of tomatoes into a large bowl (including juices) and crush the tomatoes with your hands.
In a large saucepan, saute onion and 1 clove of garlic. Once aromatic and clear, add the crushed tomatoes (and juices) and let cook for 5 minutes on medium-high heat.
Add the kale, carrots, and peppers to the sauce. Let it simmer for 20-30 mins ( until spaghetti squash is done).
Grate some fresh parmesan or mozzarella and set aside-to top your spaghetti squash ( this is optional).
After 35-45 minutes, remove spaghetti squash from oven.
Scrape out the inside contents of the squash with a fork, here is where it takes the shape of spaghetti. Mix the squash well in a large bowl, ensuring the garlic and pepper is spread around evenly.
Serve the spaghetti squash with the kale & veggie sauce, garnished with mozzarella cheese.
Or you can enjoy it on its own!