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Winter Red Sauce over Spaghetti Squash
Winter Red Sauce over Spaghetti Squash
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Cozy up with vegan spaghetti squash in rich red sauce using delicious organic ingredients for ultimate satisfaction on chilly nights.
Ingredients:
  • 1 spaghetti squash, halved and seeded
  • 3 tablespoons extra-virgin olive oil
  • 0.25 cup ground vegan sausage (such as Gimme Lean®)
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 0.5 cup sliced fresh mushrooms
  • 1 (6.5 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 0.75 cup water
  • 2 tablespoons dried Italian seasoning
  • 2 tablespoons brown sugar
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the spaghetti squash halves face down in a baking dish and add approximately 1 inch of water to the dish.
  • Roast in the oven until the squash is tender and easily pierced with a fork, approximately 45 minutes.
  • Once the squash is in the oven, warm the olive oil in a large skillet over medium heat. Sauté the vegan sausage, onion, bell pepper, and garlic until vegetables are tender, which takes about 5 to 7 minutes. Incorporate the mushrooms and cook for an additional 3 minutes. Add the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer as the squash bakes, about 35 minutes.
  • Transfer the squash flesh to a plate, then fluff up the strands using two forks. Serve topped with the sauce.

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