Vegetarian

Spaghetti Squash and Homemade Sauce is for Dinner.

Spaghetti Squash and Homemade Sauce takes 25 minutes to prepare.

Spaghetti Squash and Homemade Sauce takes 60 minutes to cook.

Spaghetti Squash and Homemade Sauce makes 6 servings.

The ingredients for Spaghetti Squash and Homemade Sauce are:

1/4 cup olive oil
1 Chili pepper
1/2 carrot stick
1/2 stalk celery
1 Small onion
2 cloves of garlic
18 1/2 lb tomatoes
1 Spaghetti Squash
1 tablespoon (parm) cheese

salt
pepper
garlic powder
basil
parsley

Here is how you make Spaghetti Squash and Homemade Sauce:

Spaghetti Squash: Preheat oven 375 Cut spaghetti Squash length wise (its a bit tough) Scrape out all seeds in the middle of both halves Run both halves underwater to moisten Put in oven face down and set timer for 1 hour (WHen finished fork should be able to poke easily through the skin) Once soft, take out of oven and scrape the spaghetti squash with a fork and it will look like spaghetti, keep scraping until nothing is left!For the Sauce: Mark in X in the top and bottom of each tomato Boil all 18 tomatoes in water for 1 minutes, immediately remove from hot water and place in cold water. Remove skins of each tomato Chop chili pepper, carrot, celery, and onion On stove top--pour oil and vegetable on medium and brown for 10 minutes. Add pinch of salt and pepper After 10 minutes dump in tomatoes and either crush then with your hands, or mash them using a potato masher. (Crush to your liking of chunkiness) Let sauce simmer with a bubble for 30-45 minutes or until sauce is thickened. Add salt, pepper, garlic powder, dried basil to your liking. Add 4-5 leaves of fresh BasilMeasure 1/2 cup of spaghetti squash with 1/4 cup of sauce and serve with fresh parsley !Serving Size: Approx 5 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LAURKEHL25.

The nutritional information for Spaghetti Squash and Homemade Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 187.2

• Total Fat: 10.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,218.3 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 5.8 g
• Protein: 4.1 g