Spaghetti Squash And Garden Tomato Sauce

Name: Spaghetti Squash And Garden Tomato Sauce
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 Cut portabella mushrooms; 1/2 Diced red pepper; 1/2 Red onion; diced; 1 Spaghetti squash; 1 can Favorite pasta sauce ( preferably a cheese); 1/2 cup Mozzarella shredded; 2 clove Garlic minced; 4 tbsp Diced green onion (chives); 1 can Black olives; 2 tbsp Italian herbs

Breanna Ryon @cook_3931340

Wanted to try spaghetti squash and now I found a way to enjoy pasta without all the extra carbs

Breanna Ryon @cook_3931340

Wanted to try spaghetti squash and now I found a way to enjoy pasta without all the extra carbs

Saved

Ingredients

40 mins

6 servings

4Cut portabella mushrooms
1/2Diced red pepper
1/2Red onion; diced
1Spaghetti squash
1 canFavorite pasta sauce ( preferably a cheese)
1/2 cupMozzarella shredded
2 cloveGarlic minced
4 tbspDiced green onion (chives)
1 canBlack olives
2 tbspItalian herbs

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Steps

40 mins

1

Preheat oven to 400°F
2

Cut spaghetti squash in half; seed it and put in a deep pan with water in the bottom. (Just enough to cover bottom of squash for steam) and let cook for 40 minutes or until squash is tender
3

Combine red peppers, garlic, onion, chives, mushroom, herbs and pasta sauce in a large sauce pot and let simmer; stirring occasionally until sauce is warmed up
4

When squash is ready; take a fork and shred the inside of the squash out so it strings up like noodles.
5

Add squash to the pasta sauce or keep separate.
6

Add mozzarella and olives to preferred taste and enjoy
7

Try adding meat if you desired something more hearty