Spaghetti Squash with Tomato Sauce

Spaghetti squash is such a lovely and tasty dish. It can be used as a side dish, a main dish or just even part of another dish. Spaghetti squash is sweet so it satisfies a lot of cravings for me. Made with a delicious homemade tomato sauce, some meatballs, and sautéed veggies…oh my gosh, what could be better?!!

I always used to buy my tomato sauce and never thought about making my own. I was introduced to making my own sauce when I participated in a whole30 challenge and this sauce is the boss. I changed a couple things to the recipe but I highly recommend buying the book (link below) if you are interested in more amazing recipes, including sauces and dips.

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Ingredients:
  • 1 Spaghetti Squash
  • Olive oil
  • Salt and pepper
  • 1-2 tablespoons of olive oil (or other cooking fat)
  • 3 celery stalks, diced
  • 1 yellow onion, diced
  • 2 carrots, peeled and chopped
  • 2 cloves of garlic, minced
  • 1 can (28 ounces) of crushed tomatoes
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • A couple shakes of cayenne pepper
Directions:
  • Preheat oven to 400 degrees.
  • Cut squash length wise, using a big ol’ knife.
  • Scoop out the seeds using a spoon. Discard or roast for another recipe.
  • Drizzle olive oil into each squash halves and season with salt and pepper.
  • Place squash halves face down on a baking sheet lined with aluminum foil.
  • Bake for about 30-45 minutes, until it caves easily when you push on the squash.
  • Let cool or just grab the squash with a heating pad (those yellow boats are hot!), flip the squash face side up and use a fork to rake out the flesh.
To make the sauce:
  • Heat olive oil in a large pot over medium heat and then add celery, onion and carrots.
  • Add the garlic when onion becomes translucent.
  • Add the tomatoes, thyme, oregano, bay leaf, salt and pepper, and cayenne (if you like some spice).
  • Reduce the heat to a simmer, cover and cook over low heat, stirring every once in a while.
  • Sauce should be good and thick after about an hour.
  • Discard the bay leaf.
  • When the sauce has cooled down a bit, use an immersion blender (or a food processor) to make super smooth.
  • Store in airtight containers in fridge or freezer.

*Tomato sauce recipe altered from Whole30 book.

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