Delicious Winter Red Sauce over Spaghetti Squash

Enjoy a comforting and satisfying meal with this Winter Red Sauce over Spaghetti Squash recipe. This tasty dish features a rich tomato-based sauce filled with winter vegetables and herbs, served over roasted spaghetti squash strands. It's a healthy and flavorful alternative to traditional pasta dishes, perfect for cozy winter evenings.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 ounces) crushed tomatoes
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 bay leaf
• Fresh parsley, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes. Brush the cut sides with olive oil and place them cut-side down on a baking sheet. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and the strands easily separate with a fork.
3. While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
4. Add the diced carrots, celery, bell pepper, and zucchini to the skillet. Sauté for about 5 minutes, or until the vegetables begin to soften.
5. Stir in the dried oregano, dried basil, dried thyme, salt, and black pepper. Cook for another minute to enhance the flavors.
6. Add the crushed tomatoes, diced tomatoes, tomato paste, vegetable broth, and bay leaf to the skillet. Stir well to combine all the ingredients.
7. Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally.
8. Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh of the squash, creating spaghetti-like strands. Transfer the strands to a serving dish.
9. Remove the bay leaf from the sauce and discard. Taste the sauce and adjust the seasoning if needed.
10. Pour the warm winter red sauce over the spaghetti squash strands in the serving dish. Garnish with fresh parsley and serve hot.

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