Spaghetti Squash with Mushroom Zucchini Tomato Sauce

You will need:
1 medium spaghetti squash
1/2 red onion (diced)
1 Tbsp olive oil
5 cloves minced garlic
Pinch salt
1 cup diced mushrooms (crimini or portobello)
1 medium zucchini (diced)
1 Tbsp dried basil
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (14.5oz)

Stab some holes in the squash so that the steam can escape and put in into the microwave for 10-12 min (until very soft on the outside). This is the easiest way to cook spaghetti squash (in my opinion) so that it comes apart in strands.
While the squash is cooking, heat the oil in a saucepan and add onions and salt. Mince garlic and chop mushrooms and add to the onions. Dice zucchini and add. Add basil. Add both cans of tomatoes. Take squash out of the microwave and cut it in half. Remove seeds and pulp without disturbing the squash. Pull squash out in strands with a fork. Top with sauce and serve!

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