winter red sauce over spaghetti squash

ingredients

• servings: 4
• 1 spaghetti squash, halved and seeded
• 3 tablespoons extra-virgin olive oil
• 1/4 cup ground vegan sausage (such as gimme lean®)
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 2 cloves garlic, chopped
• 1/2 cup sliced fresh mushrooms
• 1 (6.5 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 2 tablespoons dried italian seasoning
• 2 tablespoons brown sugar
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper

recipe

preparation time: 20 mins cook time: 45 mins ready time: 1 hr 5 mins


• preheat an oven to 350 degrees f (175 degrees c).
• place the spaghetti squash cut side down on a baking dish. fill the baking dish with about 1 inch of water.
• 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.
• after squash goes in the oven, heat the olive oil in a large skillet over medium heat. stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. add mushrooms, and cook for 3 more minutes. stir the tomato sauce, tomato paste, water, italian seasoning, brown sugar, sea salt, and black pepper. cover and simmer while the squash continues to cook, about 35 minutes.
• scoop the flesh from the squash a plate, and use two forks to separate and fluff up the strands of squash. top with the sauce to serve.