I LOVE pasta – I could literally eat it every day and never get tired of it – BUT it’s hard for me to stick with one actual serving – so I decided to try something different. Before I started this blog 8 years ago – I was a SUPER picky eater – like I ate very few veggies, ate pretty much the same thing all the time. If you would have told me I would bake a spaghetti squash and make a vegetarian pasta sauce to go with it – I would have told you you were crazy! It took me a while to warm up to spaghetti squash – at first I didn’t like the texture so much, but after trying it a half a dozen times, now I love it!
So, I baked a whole spaghetti squash in an 8×8 square pan at 375 degrees for 1 hour. Let cool until you are able to cut it in half and scoop out the seeds. Then using a fork, shred the cooked insides and you end up with strands that look like spaghetti!
There are a bunch of recipes where you can make things and then put them back into the shell – like Kevin from Closet Cooking – he made lasagna stuffed spaghetti squash!
Or this recipe from Nutmeg Nanny – for sausage and pepper stuffed spaghetti squash.
Or Dara from Cooking Canuck – made this Pesto Chicken Stuffed Spaghetti Squash
To make it easier for bringing lunches to work, I thought I would cook a squash and make a vegetarian sauce to go with it – I used Boca Crumbles – they come frozen in place of ground beef. You can find them in the vegetarian section of the grocery store.
Veggie pasta sauce A quick and easy veggie packed sauce made with vegetarian crumbles in place of ground beef.Servings Prep Time
4 5 minutes
Cook Time
20minutes
|
Servings
Prep Time
4 5 minutes |
Cook Time
20minutes |
- 3cloves garlicsliced
- 1/4cup white oniondiced
- 1/4 cup green bell pepperdiced
- 4-5small baby bell peppersdiced (I used red and yellow)
- 1cup boca crumbles(you can add frozen)
- 2small carrotsdiced small
- 28 oz. canstomato sauce
- 1 pinch crushed red pepper flakes
- 1/2teaspoon salt
- 1/2teaspoon black pepper
- 1tablespoon Parmesan cheese
- 1teaspoon ground oregano(or more to taste)
- In a medium sized skillet, add the garlic, onion and peppers and cook on low heat until they begin to soften. Add the carrots and cook for another 3-4 minutes. Add the boca crumbles and spices and Parmesan cheese and cook on low heat for about 20 minutes - until the carrots are cooked through. I cut them up super tiny - so you hardly know they are there! Serve over spaghetti squash or regular pasta
Have you used spaghetti squash in place of regular pasta - what's your favorite recipe using spaghetti squash - I would love to hear it!
