Spagehetti Squash with Red Sauce – Jeri’s Corner: Fitness and Food

No Comments » Written on February 24th, 2013 by
Categories: Food
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Spaghetti Squash with Red Sauce

Week 7 of Paleo Eating!

It looks like I have fallen behind on my weekly post.  I am in the process of changing my blog to include a few more things such as videos, articles and more pictures so stay tuned.

Eating Paleo is still getting easier by the week.  Sometimes I dream of one of my fancy grill cheese sandwiches or my baked whole wheat spaghetti and basil meatballs.  Actually I could still make this!  If I say it out loud it is possible.  I was focusing on how crunchy the spaghetti gets when it is baked.  Time to snap out of it.

Spaghetti Squash with Red Sauce:

Ingredients (Organic when possible)

  • 1 medium Spaghetti Squash
  • 2 Turkey Chorizo Sausages, remove the casing
  • 1 medium zucchini, rough chop
  • 1 Green Pepper, or another color, rough chop
  • 1 Yellow Onion, rough chop
  • 1 28oz can of Diced Tomatoes + 1 14oz, no salt
  • 1 small Fennel Bulb, rough chop
  • 2 Garlic Clover, minced
  • Optional: Sea Salt and Red Pepper
  • 4 tablespoons of Olive Oil

There are two ways, that I know of, to prepare spaghetti squash.  First, cut the squash lengthwise.  I typically use a glass loaf dish and fill 1/2 the dish with water and place the cut side down in the water.  Put it in the microwave for about 5 to 6 minutes, until the squash is soft.  Scrap the seeds out and scrap the squash into a dish.  The second way is to make slits in the squash all over and place in the oven at 350 degrees for 1 hour.  Remove it from the oven and let it cool.  You will need to slice lengthwise as well and scrap the seeds out and the spaghetti into a dish and set aside.

Red Sauce

Heat a skillet with two tables of olive oil.  Add the chopped zucchini and green pepper to the skillet and saute for about 5 to 7 minutes.  If you like your vegetables soft, saute a little longer and keep in mind that the nutritional value of the vegetable diminishes the softer it gets.  Remove the vegetables and add the remaining two tablespoons of olive oil and saute the onion, fennel, and garlic for the same amount to time.  Remove from the skillet and set aside.  Take the turkey sausage, casing removed, and break up and cook until done.

Grab  a large pot and combine the cans of tomatoes, vegetables, and sausage.  Simmer all the ingredients for 40 minutes.  I decided not to combine the squash with the sauce and served it up side by side.

Spaghetti Squash with Red Sauce

Spaghetti Squash with Red Sauce

I love the crunchy vegetables in this dish and it was very fulfilling.  Enjoy!

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