Fresh Tomato Sauce over Spaghetti Squash

My girlfriend and I had a challenge that we would exchange one meatless recipes this week.

I decided to do two.

I’m going to use the left over spaghetti sauce in my meal for tomorrow.  So make sure you make extra and do the same.

1 large can of diced tomatoes

1 jar of salsa medium or mild

1 bag of spinach

6 tablespoon of olive oil

4 cloves of diced garlic

¼  cup of fresh basil

1 onion

Mushrooms

½ cup parmesan cheese

2 spaghetti squash

2 carrots chopped and peeled and steamed

1 pepper, any color, red, yellow or green

Fata cheese for topping

 

In a pot add can of diced tomatoes, Beans jar of salsa, over low heat.

In a large skillet.

Heat oil adds garlic, when done remove garlic put in pot of tomatoes.

Sauté onions. . When done add spinach. Then add all to pot of tomatoes with mushrooms.

When done stir in Parmesan cheese to sauce.

 

Drizzle a small amount of olive oil on cut side of the squash and rub it around with your fingers

Sprinkle on some salt and pepper.

Place the squash, cut side down in an oven-proof dish. It will take approx an hour

 

When done use fork to scrap out inside.

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