Spaghetti Squash in a Chunky Tomato-Basil Sauce - alive magazine
You won’t miss the pasta with this savoury spaghetti squash dish. 1 large spaghetti squash 2 Tbsp (30 mL) extra-virgin olive oil 1 medium yellow onion…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Oven
- Fork
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Grater
- Spoon
- Mixing bowl
- Tongs
Ingredients
- 1 large spaghetti squash
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 medium yellow onion, chopped finely
- 1 cup (250 mL) mushrooms, sliced
- 1 green pepper, chopped finely
- 1 cup (250 mL) cherry tomatoes, whole or cut in half
- 1 28 oz (825 mL) can of stewed tomatoes
- 2 cloves garlic, minced
- 1 tsp (5 mL) dried basil or 1/4 cup (60 mL) fresh basil leaves
- 1 tsp (5 mL) rosemary
- 1 tsp (5 mL) thyme
- Salt
- pepper
- Freshly grated Parmesan cheese
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