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Winter Red Sauce over Spaghetti Squash Recipe

by Bob Towlson

Ingredients

1 spaghetti squash, halved and seeded 3 tbs extra-virgin olive oil 1/4 cup ground Italian sausage 1 small onion, chopped 1 small green pepper, chopped 2 cloves garlic, chopped 1/2 cup sliced fresh portabello mushrooms

1 can (6.5 oz) tomato sauce 1 can (6 oz) tomato paste 3/4 cup water 2 tbs dried Italian seasoning 2 tbs brown sugar 2 tsp sea salt 1 tsp ground black pepper

Directions

1. Preheat an oven to 350 degrees F.
2. Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
3. Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
4. After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the sausage,onion, bell pepper, and garlic; cook and stir until all vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, seasalt and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.

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