Wondering what to serve with spaghetti squash? Try a delicious chunky veggie sauce!
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We're making an attempt in our house to cut back on gluten. We all love pasta and sandwiches, as well as cookies and cake. Going gluten free is going to be tough! Fortunately, there are a lot of wonderful gluten free option out there, like this Spaghetti squash with chunky veggie sauce.
The first time I saw spaghetti squash was when I was living in my sorority house in college. One of my friends had cooked one up, and it looked so interesting. When I finally got around to buying and cooking a spaghetti squash myself, I was hooked. What an amazing alternative to pasta! And I love my pasta (I consider myself a little bit of a pasta snob - only fresh made pasta will do.)
Top the spaghetti squash off with a fresh chunky veggie sauce and this whole gluten free thing gets a little easier 🙂
- 1 medium Spaghetti Squash
- 2 Tbsp olive oil
- 2 medium tomatoes (chopped)
- 1 clove garlic (minced)
- 1 small onion (chopped)
- 2 mini yellow bell peppers (chopped)
- 2 mini orange bell peppers (chopped)
- 2 Tbsp Balsamic Vinegar
- 1 tsp salt
- 1 tsp dried Thyme
1. Preheat your oven to 375 degrees. Cut the spaghetti squash in half length wise and place face down in a baking dish. Add about an inch of hot water to the dish and cover with foil. Allow to cook for about 45 minutes or until tender.
2. While the squash is cooking, make the sauce. In a skillet, heat the olive oil over medium high heat.
3. Add garlic, onions, tomatoes, and peppers and sauté until the onions are translucent.
4. Add the balsamic vinegar, salt, and thyme and continue to cook until the liquid begins to reduce.
5. Remove the spaghetti squash from the oven and remove the seeds using a fork or spoon. Then using a fork (or 2) scrape the squash fibers to loosen them up to resemble spaghetti.
6. Top with the sauce and Parmesan cheese.
Hi, I’m Jordan – a work at home mom with 3 super fun little boys. I love entertaining guests and want to help you make entertaining easy!