top of page
  • Writer's pictureThe Farmer's Wife

Spaghetti Squash with Fresh Tomato Sauce

  • 1 medium spaghetti squash (about 4 pounds)

  • 2 cups chopped fresh tomatoes

  • 1 cup sliced fresh mushrooms

  • 1 cup diced green pepper

  • 1/2 cup shredded carrot

  • 1/4 cup diced red onion

  • 2 teaspoons Italian seasoning

  • 1/8 teaspoon pepper

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • 1 can (15 ounces) tomato sauce

  • Grated Parmesan cheese, optional

Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.

Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, Italian seasoning and pepper in oil for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through.

When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired.

Credit to:

146 views0 comments

Recent Posts

See All


bottom of page