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Spaghetti Squash with Italian Flare

Course: Side Dish
Cuisine: Italian
Servings: 4
Calories:

Ingredients

  • 1 Each Spaghetti Squash
  • 2 Tbsp olive oil
  • 1-2 Each Carrots shredded
  • 1 Each zucchini shredded
  • 1 15 oz can Crushed Tomatoes
  • 1 Clove garlic minced
  • 2 Tbsp tomato puree
  • 1/2 Tsp Thyme
  • 1/8 Tsp salt
  • 1/8 Tsp black pepper
  • 1/4 Cup Parmesan cheese grated for garnish
  • red pepper flakes to taste, depends on how spicy you like it

Instructions

  • Preheat oven to 400 degrees.
  • Cut spaghetti squash in half and drizzle 1 tbsp olive oil over squash. Season with salt and pepper.
  • Place squash on a baking sheet and bake in the oven for 30-40 minutes or until squash is soft enough to remove the insides with a fork.
  • While squash is cooking, wash and shred carrots and zucchini.
  • When squash is done cooking, remove from oven and let cool.
  • While squash is cooling, heat 1 tbsp olive oil in a pan over medium heat. Add garlic and cook for 1-2 minutes.
  • Add crushed tomatoes, tomato puree, thyme, salt, pepper and red pepper flakes to pan.
  • Allow mixture in pan to simmer on stove to let flavors blend.
  • Once squash has cooled, take a fork and scrape out the inside and place it into the tomato mixture.
  • Add in shredded carrots and zucchini and cook for 5-10 minutes.
  • Remove from stove and top with shredded parmesan cheese.