I crave pasta in the winter. Probably because it is so hearty and warm. So, here is a pasta fake-out It really does taste just as good and tricks your mind into thinking it is eating a big dish of pasta, but you don’t have that I’m-so-sleepy after lunch feeling. I just had it for lunch and feel great, and might even have a second bowl! Plus, spaghetti squash is in season right now, rather inexpensive, and really healthy!
Spaghetti Squash Pasta
28 oz can tomato sauce
2 tbsp olive oil
1/2 red onion, diced
1 cloves garlic, diced
1 package mushrooms, sliced
1 roasted spaghetti squash *recipe at bottom
1/4 cup fresh shaved Parmesan cheese
A pinch of red pepper flakes
Salt and pepper to taste
*You can add ground beef, we did and it tastes delicious, just add to garlic and onion in first step and cook fully.
*I always throw in a little red wine into my marinara sauce if it is around the house. Just pour a bit to your taste. I think it adds some richness.
Heat pot on medium heat. Add oil and let warm up. Add onion and garlic. Let soften, about 5-8 minutes. Add mushrooms and let soften, about another minute or two. Add tomato sauce. Add pinch of red pepper flakes, salt and pepper to taste. Stir well. Bring to a low boil. Then cover and reduce heat and let simmer for about 1 hour.
To roast the spaghetti squash:
Pre-heat oven to 350 degrees. Wash squash thoroughly. Prick holes all over the squash with a sharp knife. Add foil to a baking sheet. Put squash on top of foil and let roast for 40 minutes, then turn opposite side and roast another 30-40 minutes. It should be soft when finished. Let cool, then cut in half and scrape out seeds.
To prepare meal:
After spaghetti squash has been cut in half, remove strands of squash with a knife. Put into a bowl, and add marinara sauce. Shave cheese on top as desired.