Wednesday, September 16, 2015

Spaghetti Squash Spaghetti

My husband made another knock-it-out-of-the-park meal, tonight. Bowls were cleaned, by BOTH kids, within 5 minutes of sitting down to dinner. So - YES - success on a Meatless Meal that was actually good for them. They didn't even ask where the "pasta" was! One did want bread though, so she got up and toasted both of them some.

It was easy for the meal to come together, although it did take some cooking time. An hour to be exact. So this is not one of the quick-fix meals that you have come to see, with my posts. Spaghetti Squash takes time to cook, but OH IS IT WORTH IT! Seriously, some good stuff.





Ingredients:
one medium size Spaghetti Squash
28 oz can of crushed tomatoes
1 TBSP Dried Tomato and Garlic Pesto (1/2 cap)
2 TBSP Onion Onion (one cap)
1 capful of Sea Salt and Herb Seasoning
1 TBSP sugar
Parmesan Cheese

Directions:
Pre-heat Oven to 350 degrees. Microwave squash for 3-5 minutes, until not so hard to slice open. Slice open and place both halves of squash, face down in a baking pan, in 1/4 cup of water. Bake in oven for an hour. While that is baking, open the can of crushed tomatoes and empty into a sauce pan. Stir the Tastefully Simple ingredients and the sugar. Bring sauce to a boil, then reduce to low heat. Cover with a lid and allow to simmer. When squash is done, turn them over and using a large fork scrape the insides to form the "pasta". Using a "raking motion" to clean the inside contents. Serve on a plate topped with the spaghetti sauce from the stove. Sprinkle Parmesan Cheese over the top and enjoy!


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