On Friday, I asked on my Facebook page (like the page HERE if you haven’t yet!) what Meatless Monday recipes people wanted to see.  I was very happy to be asked for a spaghetti squash recipe since I have never made it before, but have been wanting to make it.  Today’s recipe is a Meatless Monday version of spaghetti and meatballs with sauce.  Follow the recipes below and enjoy!

Veggie Tomato Crock Pot Sauce:

1 Pepper

1 Onion

3 Cloves Garlic

12 Ounces Mushrooms

1 28-ounce can of Diced Tomatoes (Italian seasoned)

2 15-ounce cans of Tomato Sauce

1 6-ounce can of Tomato Paste

1/2 Cup Red Wine

12 Ounces Frozen Artichokes

2 Cups Frozen Spinach

1 TBSP Italian Seasoning

1 TBSP Dried Basil Leaves

1 TSP Crushed Red Pepper Flakes

Salt, Pepper, Garlic Salt, Onion Powder to taste

Cooking Spray and Olive Oil

Spray crock pot with cooking spray

Coat bottom of skillet with olive oil and cook onions, mushrooms, peppers, and garlic over medium heat until onions are translucent

Spoon mixture into the crock pot and add the remaining ingredients

Cover and cook on high for 4 hours, stirring occasionally

Decrease heat to low and cook for 4 more hours

Spaghetti Squash:

1 Small Spaghetti Squash

1 TBSP Butter

Salt, Pepper, Garlic Salt, Onion Powder to taste

Shredded Parmesan Cheese to garnish

Preheat oven to 375

Cut squash in half lengthwise and place in baking dish sprayed with cooking spray

Place squash cut side down in dish and add 1/2 inch water

Cover with aluminum foil and bake in oven for 45 minutes or until a knife pierces squash easily

Turn squash, cover, and cook for another 15 minutes

Remove from oven and uncover to cool

Once cooled, remove seeds using spoon and throw away

Using a fork, gently pull squash strands from peel and place in heated skillet

Add butter and spices to squash and stir to combine

Once squash, butter, and spices have heated, spoon veggie tomato sauce over squash

Spoon mixture onto plate and top with shredded cheese!

Stay hungry…