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…
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