Recipe: spaghetti squash with tomato sauce.
Maria’s Spaghetti Squash Recipe with bottled tomato sauce.
2-2.5 pound spaghetti squash
Bottled Spaghetti Sauce: read label and get one with no cheese or animalproducts added.
Cut squash in half, scooping out seeds, then placing halves cut side up in ovenpan with one inch of water in bottom of pan. Bake until tender, covered with foil, about45 minutes.
When squash can be handled, scoop out spaghetti "strings," place incasserole, top with bottled spaghetti sauce (be careful not get one with cheese or otheranimal products) and heat about ten minutes. If you need to feed a crowd, add"real" pasta and sauce as needed to fill them up!
Optional: sprinkle with sautéed, chopped vegetables of your choice. Isauté optional onions and peppers in 1 tsp. olive oil with a dash of garlic powderand salt, until wilted. This can be done while squash and sauce is heating.
1/3 cup chopped onions
1/2 cup chopped peppers
Makes four servings unless you add pasta and sauce. Vegan recipe.
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