How to Make Winter Red Sauce over Spaghetti Squash - A Step-by-Step Guide

Winter is the perfect time to cozy up with a warm and hearty meal, and this Winter Red Sauce over Spaghetti Squash recipe is just what you need to satisfy those cold-weather cravings. This dish combines the comforting flavors of a rich and flavorful red sauce with the satisfying bite of spaghetti squash, creating a wholesome and delicious meal that will warm you from the inside out.

If you're looking for a nutritious and low-carb alternative to traditional pasta, spaghetti squash is t...

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Ingredients

  • 1 spaghetti squash, halved and seeded
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup ground vegan sausage (such as Gimme Lean®)
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, chopped
  • ½ cup sliced fresh mushrooms
  • 1 (6.5 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • ¾ cup water
  • 2 tablespoons dried Italian seasoning
  • 2 tablespoons brown sugar
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
  • Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
  • After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
  • Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.
  • Nutrition

    249 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Sodium: 1530mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 4g
    • Total Sugars: 15g
    • Protein: 6g
    • Vitamin C: 35mg
    • Calcium: 121mg
    • Iron: 14mg
    • Potassium: 925mg