Spaghetti squash is one of my favourite things to cook when I’m craving pasta. It gives you that pasta like feel but is loaded with fiber, vitamins A, C, and B and has a delicious subtle sweetness. This dish is the perfect healthy solution for any pasta craving.
2 large spaghetti squash (or 3 medium/small)
4 Tbsp. olive oil/avocado oil (divided)
1 ½ tsp. dried oregano
1 tsp. dried basil
2 tsp. onion powder
Salt and pepper to taste
2 bell peppers, diced
1 cup mushrooms, diced
1 zucchini, diced
½ onion, diced
1 can spicy tomato sauce (can add chili flakes to regular tomato sauce)
- Preheat oven to 375o.
- Cut the spaghetti squash in half length-wise. Scoop out the seeds and drizzle with 2 Tbsp. oil and spices. Place flesh side down on a parchment lined baking sheet. *TIP – cut the ends off the squash before cutting in half (it will save you some energy and potentially a finger or two 😉 ).
- Place the squash in the oven and bake for 30-45 minutes. Timing depends on the size of your squash. You want the squash to be slightly tender (enough to prick with a fork), but not overly soft and mushy.
- Once cooked remove squash from the oven and let cool while you make the sauce.
- In a large skillet heat 2 Tbsp. oil (I like avocado oil) over medium heat. Add diced onions and peppers. Cook until soft, about 5 minutes.
- Add mushrooms and zucchini and cook another 3 minutes. Season with salt and pepper.
- Add tomato sauce to the veggies and heat through for a couple minutes. Remove from heat.
- Using a fork scoop squash into a greased 9×11 baking dish. Arrange squash so it covers the entire bottom of the dish. *TIP – using a fork helps create the spaghetti like strands.
- Pour sauce to cover the squash and bake at 375o for 10-15 minutes, just until the sauce is bubbling and everything is heated through.
*for a make ahead meal assemble the lasagna, cover and freeze. When you’re ready to eat, defrost and heat through in the oven.
Banish those pasta cravings and discover a new favourite recipe.