Thursday, April 8, 2010

Spaghetti Squash with Sauce

I really tricked my husband this time! I hid all the evidence, and he had no idea what he was really eating.
I have never made spaghetti squash before, but I had read in several recipes that you can substitute it for regular spaghetti. I was a little skeptical, but I had a back up plan so I figured it was worth a try. An added bonus would be that we could substitute the "bad carbs" for veggies. It was actually good...and I didn't feel guilty for having seconds! This would fit better into the budget if the squash were in season, but the sauce can be used anytime (only $3 to make with meat!).

1 spaghetti squash
1 lb sausage (or turkey sausage, ground beef, or ground turkey) ($1.99)
chopped onion
1/2 clove minced garlic
2 8-oz cans tomato sauce ($0.50)
1 6-oz can tomato paste ($0.40)
1 tsp brown sugar
1 Tbl parsley
1/2 tsp oregano
1/2 tsp salt
dash pepper
dash bay leaves
  • Heat oven to 375*
  • Cut squash in half and remove seeds. 
  • Place flesh side down on a greased baking sheet. POKE HOLES IN THE SKIN OF THE SQUASH SO IT WON'T EXPLODE IN THE OVEN
  • Bake for about 45 minutes or until tender.
  • Meanwhile, make the sauce...Brown meat and drain and return to pan.
  • Add onion, garlic, tomato sauce, tomato paste, brown sugar, parsley, oregano, salt, pepper, and bay leaves.
  • Heat to boiling. Reduce heat to low, partially cover and cook 30 minutes
  • Remove from oven. Use a fork to scrape the flesh out of the skin. It looks just like spaghetti! Place in a bowl.
  • Combine sauce and spaghetti sqaush
  • Top with parmesan cheese


  1. I've tried spaghetti squash before...with a cream type was ok...I bet it would be better with your tomato based sauce.

  2. I think the sauce covers up a little bit of the flavor. I tasted some before adding the sauce, and that kind of nutty flavor wasn't there after the sauce was added.


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