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Posted by on Jul 27, 2016 in | 0 comments

Italian Spaghetti Sauce with Squash

Italian Spaghetti Sauce with Squash

Spaghetti squash is always in abundance in the summer.  This makes a spectacular dinner, is fun and colorful.  Feel free to use fresh tomatoes in place of the canned tomatoes, it works just as well and is a great way to use up all those garden tomatoes. This is such a great spaghetti sauce, as I use it with lots of recipes. Yum!

Baked Spaghetti Squash

Italian Spaghetti Sauce with Squash
Prep time
Cook time
Total time
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut-Seed Free, Paleo, Soy Free
Recipe type: Fish/Meat/Poultry
Serves: 6
  • 1 lb. ground beef or turkey
  • 2 t. black pepper, ground
  • 1 t. oregano, ground
  • 1 T. olive or avocado oil
  • 1 large sweet onion, chopped
  • 3 garlic cloves, minced or 1 T. minced garlic
  • 1 c. mushrooms, sliced
  • 2 cans crushed or diced tomatoes
  • 1 medium green pepper, diced
  • 2 c. chicken broth
  • 1 6 ounce tomato paste
  • 2 T. fresh basil, chopped
  • 2 springs rosemary, minced
  • ½ c. black or green olives, chopped
  • 1 large spaghetti squash
  1. Wash squash and cut longways in half. Spoon out the seeds and bake open cut side down in glass baking dish. Dust with olive oil, salt and pepper. Add a little water to baking dish. Bake 1 hour.
  2. Meanwhile, in large pot, brown the meat with 1 t. black pepper. Remove to bowl.
  3. Heat olive oil in same pot, and add garlic, onions, and green pepper.
  4. Saute for 3-5 minutes. Onions and pepper will begin to soften.
  5. Add chicken broth and all other ingredients plus the meat and stir well.
  6. Bring everything to a slight boil. Cover and reduce to simmer for 30-60 minutes.
  7. After squash has cooled, spoon out the stringy squash and place on large serving plate.
  8. Spoon spaghetti sauce over squash and serve.


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