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Spaghetti Squash "Pasta" with Tomato-Beet Sauce
Spaghetti Squash "Pasta" with Tomato-Beet Sauce
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Eden Alley-inspired vegetarian recipe from Kansas City.
Ingredients:
  • 2 medium spaghetti squash (3 lb each)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons dried dill weed
  • 1 1/2 teaspoons yellow mustard seed
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1/2 cup chopped peeled fresh beets
  • 2 cans (14 oz each) diced tomatoes, undrained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Preheat oven to 425°F. Slice squash in half and scoop out seeds and fibers. Arrange squash halves cut side down in a 15x10x1-inch pan and pour 2 cups of cold water into the pan.
  • Bake the squash for approximately 45 minutes, or until the skin can be easily pierced with a knife. Allow them to cool for 20 minutes, then carefully scrape out the insides into a bowl using a fork.
  • As squash bakes, prepare the sauce. In a 10-inch skillet over medium heat, heat olive oil with garlic, dill, mustard seed, salt, pepper, and red pepper. Shake the pan occasionally until the garlic turns golden brown.
  • Combine beets and tomatoes in the pot and simmer for about 20 minutes until the beets are tender. Remove from heat, then mix in Dijon mustard and parsley. Pour 1/2 cup of sauce over 1 cup of spaghetti squash pasta before serving.

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