Spaghetti Squash W/ Veggie Tomato Sauce

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 5
• 2 1/4 lbs spaghetti squash
• 3 tablespoons olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 2 medium zucchini
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, minced
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon sea salt

Recipe

• 1 preheat oven to 375.
• 2 cut squash in half lengthwise, scoop out seeds, and rub insides with a little olive oil. place flesh-side down on baking sheet or roasting pan and roast for 50 minutes, until flesh is soft. meanwhile --
• 3 heat remaining oil in big saucepan over med-high heat. add onions and saute until they are soft. then add garlic & mushrooms and saute for another five minutes. add zucchini and saute for additional five minutes. pour in crushed tomatoes, reduce heat, and simmer for ten minutes. stir in herbs & salt, cover, and simmer for 30 - 60 minutes (longer is better).
• 4 once squash is done & slightly cool, scoop the flesh into colander and allow to drain for a few minutes.
• 5 serve hot (with pine nuts or maybe some delicious nutritional yeast).