Spaghetti Squash w/ Thick & Rich Mushroom Sauce

Joanne Hendriksen


This recipe is nutritious and satisfying. Be liberal w/ the Sauce. Is also great adding ground beef into the sauce. So very Good!

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15 Min
3 Hr


1 can(s)
tomatoes purée
2 Tbsp
minced garlic
dried basil
1 Tbsp
dried oregano
Dash tsp
black pepper
red onion
1 tsp
garlic powder
1/2 pkg
fresh sliced mushrooms
1 large
red bell pepper
1 Tbsp
dried thyme
1 can(s)
tomato sauce
1 large
spaghetti squash
2 Tbsp
extra virgin olive oil
4-5 c


1Add to stainless steel pot 1 can tomato purée, 1 can tomato sauce. Add garlic and seasonings. Simmer on low heat on stovetop with seasonings.
2wash vegetables. slice mushrooms, dice red bell pepper, and red onions. Add into sauce to Cook on low heat, stirring occasionally for 1 1/2 hrs.
3Now split Spaghetti Squash for baking. Set oven at 300 degrees for a slow bake, split Squash lengthwise placing into large rectangular baking pan, upside down with Olive oil drizzle on outer skin. Fill pan to half way of Squash. bake at 300 for 2 1/2 -3 hrs.
4Bake at 300 degrees for 2 1/2-3 hrs until skin is golden brown and inside is softened. remove from oven then flip with spatula.
5Spoon up Tomato sauce into Spaghetti Squash. Best served with garlic bread made of a French loaf split buttered w/ garlic spread wrapped in foil and Heated during final 25 minutes of baking. Serve with a side of fresh spinach salad.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: American