Recipes Using Spaghetti Squash

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

Yield: 4 servings

Ingredients:

• 1 medium onion, small chopped
• 3 cloves garlic, minced
• 3 celery stalks, small chopped
• 1 carrot, small chopped
• 3 tomatoes, small chopped
• 3 mushrooms, small chopped
• 2 pepperoni sticks, small chopped
• 1 Tbsp dried thyme, crushed
• 1 Tbsp dried oregano, crushed
• 1 8oz can tomato sauce
• 1 large spaghetti squash
• 1 1/2 cup shredded Mozzarella

Steps:

1. Heat a couple teaspoons of oil in a large pot over medium heat. Add all the veggies and pepperoni, cook for 10 minutes until partially softened. Add the thyme, oregano and the can of tomato sauce. Stir well, then add enough water so it's level with all the ingredients. Bring to a boil, then simmer for about 35 minutes until the veggies are softened and the liquid has been absorbed.

 
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2. Preheat oven to 400 F. Cut the spaghetti squash in half. Remove all the seeds and save them for roasting for a snack at a later date.

 
3. Cover the halves with plastic wrap, then microwave on high for 5-10 minutes depending on your microwave wattage.
4. Scrape out most of the squash flesh with a fork and place into the bowl. Leave some at the bottoms.
5. Spoon a layer of the sauce on each squash halve, then sprinkle with cheese.

 
6. Add a layer of the reserved spaghetti squash strands on top, then add some more sauce.

 
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7. Top with a hefty amount of cheese.

8. Cover squash halves loosely with foil and bake for 20 minutes.

 
9. Uncover and bake another 10-15 minutes, until cheese is melty and edges are browned. Serve and enjoy the layers!