Spicy Spaghetti Squash Ingredients:

  • 1 spaghetti squash
  • 1/4 c olive oil
  • 2T chopped garlic (or 4-5 cloves)
  • 4 large carrots, sliced
  • 1 organic green pepper, diced
  • 8 oz crimini mushrooms, sliced
  • 4 sun dried tomatoes, sliced
  • 2 T dried basil
  • 2 T dried oregano
  • 2 T black pepper
  • 24oz  diced tomatoes 

Bake spaghetti squash.  I cut mine open, scooped out the guts (which I slathered on my face for an instant facial, then proceeded to sort out the seeds to roast), sprinkled the inside of the squash with Italian seasoning, placed it face down on a cookie sheet and baked it at 350 degrees for about an hour.  I then sautéed the garlic and carrots in the olive oil in my cast iron skillet.  I then added the diced green pepper, mushrooms, sun dried tomatoes, basil, oregano, pepper, and pepper and cooked to desired tenderness. I added the tomato diced tomatoes and brought to a simmer.  After allowing the spaghetti squash to cool, I scooped out the flesh and added it to the spaghetti sauce and served hot. Enjoy! 

Note: For an added protein boost, add in 2 cups of cooked beans, such as Northern Beans or kidney beans, or black beans.  You may also add a dash of nutritional yeast for a nutrient rich cheesy flavor.

created by Kristin Meier