Spaghetti Squash with Homemade Sauce

Hello my fellow travellers,

I was going through our local grocery flyer and noticed that spaghetti squash was on sale. I was intrigued as I saw quite a few recipes floating around on the interwebs that used the squash as a base for dishes.

I decided it was time to finally try spaghetti squash!

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The ‘spaghetti’ tasted delicious with the homemade tomato sauce (that I whipped up in 20 mins) along with kalamata olives and feta cheese. This is a great easy, delicious vegetarian l0w-carb lunch you can have that will fill you up even with a small serving.

Ingredients 

1 spaghetti Squash

1 tbsp ghee or butter

1 onion, chopped

1 clove garlic, minced

1 1/2 tomato, chopped

1 cup water

1/2 tsp oregano

1 tsp salt

1 tsp red chilli powder

kalamata olives, add to liking

feta cheese, add to liking

Method 

  1. Preheat oven to 350 degrees. Cut squash in half with a big, sturdy knife. Scoop out seeds with spoon and place the squash in a glass tray skin side up. Add 1 1/2 cup water. Bake for 40-45 minutes until soft (when you enter a knife into the skin, it should go in smoothly)
  2. Once squash bakes let it cool for 30 minutes. Use a fork and pull the spaghetti out of the shell in a downward motion.
  3. To prepare sauce: Fry onions in ghee until translucent. Then add garlic, tomato, water, and spices. Place lid on top of pot and cook on medium heat until tomatoes are broken up – should take about 15 minutes. If you want to thin out the sauce you can add more water.
  4. Put spaghetti on plate, top with sauce, and add olives and feta cheese on top to your liking.

In the future I intend to try this dish with cubed chicken breast or shrimp. The sauce and spaghetti are so versatile you can pair it with many different spices and meat.

Enjoy!

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