Spaghetti squash and red sauce
Tuesday, 10th October 2017 by Anonymous
Spaghetti squash and red sauce

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.

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Spaghetti squash is great to use as lighter and flavourful replacement for spaghetti. So easy, just roast the squash while you cook your sauce, perfect for a healthy and delicious dinner. I added paprika to a basic tomato sauce as I always like the combination of paprika and squash but you can keep plain if you prefer.

 

Ingredients

1 spaghetti squash

2 tbsp coconut oil

2 tbsp olive oil *

1 onion, finely chopped

3 cloves garlic, grated

400g passata or tinned tomato

2 tsp smoked paprika

pinch sugar – I used coconut

salt and pepper to taste

small bunch parsley, roughly chopped

 

Method

Pre heat the oven 200c. Cut the squash in half, cover with the coconut oil and place in the oven on a baking tray for 30 minutes until tender inside.

While the squash is cooking make your tomato sauce. Using a large non stick pan, heat the olive oil on a low heat, add the onions cook for about 5 minutes until soft, add the garlic, cook for a couple of minutes, then add the rest of your ingredients, except the parsley.  Cook for about 20 minutes, you can time this along with your squash cooking.

Once the squash is ready and cool enough to handle use a fork to scoop out the flesh, which will look spaghetti like. Mix through your tomato sauce with the parsley and serve with seasonal greens.  Sautéed chard would be nice with this, with a squeeze of lemon and drizzle of olive oil.

 

*I use coconut oil for the roasting and olive oil for sauce because coconut oil has a higher smoking point than olive oil so good for cooking at higher temperatures.