I LOVE carbs– ANY and ALL carbs–breads, beers, pasta, cereal –you name the carb and I will eat it. Carbs are my main (only) food group and I have loved them for so long (entire life), but lately I feel very sluggish, so I am trying to cut down on my carb in-take and see if my energy level rises. One way I have tried to do this is through cooking spaghetti squash instead of pasta. Below is the recipe, enjoy!
Spagetti Squash Recipe with Homemade Tomato Sauce
- Preheat oven to 375 degrees.
- Wash outside of squash. Cut the spaghetti squash lengthwise. Scrape out the seeds and fibers. Drizzle with olive oil and lightly sprinkle with salt and pepper.
- Line a rimmed baking pan with aluminum foil. Place squash cut side down in pan.
- Bake Spaghetti squash for 45-50 min or until a fork can pierce the skin.
- Scrape squash with a fork until a noodle texture appears and toss with sauce. Sprinkle with parmesan cheese if desired
Homemade Sauce Recipe
- 2 large can whole tomatoes (28 oz)
- 2 Tbsp olive oil
- 1 onion finely diced
- 1 grated carrot (adds sweetness to sauce)
- 1-2 cups of fresh spinach
- 3 cloves of garlic
- 2 bay leaves
- sprig of parsley chopped
- 1 Tbsp Italian seasoning
- 1 tsp of salt (I add less as we are trying to cut back on salt)
- 1 tsp pepper
- In a dutch oven or large sauce pot heat olive oil on medium heat. Add onions and carrot and cook until onions are translucent. Add garlic, let it cook for a minute, then add tomatoes, seasonings salt and pepper. Bring to a boil, then reduce heat, cover and simmer. Add additional seasoning as desired.
- Simmer for about an hour. Remove bay leaves then add spinach. Let spinach cook in sauce until it wilts. Remove sauce from heat.
- Working in batches, pour sauce into a blender or food processor and blend until sauce is to your consistency preference. (Or use a potato masher to break up whole tomatoes in pot. The sauce will have a chunky texture.)
- Return to pot and serve with squash or pasta as desired.
This recipe makes enough sauce for multiple meals. First, I use the sauce for spaghetti squash and then the next evening I use remaining sauce for pizza, pizza bagels, etc. for a great dinner for the kids.
(Note: this is with canned tomatoes, but once tomatoes are in season I will provide a recipe with fresh tomatoes)