Tag Archives: tomato sauce

Italian Stuffed Spaghetti Squash

Spaghetti squash is a wonderful low calorie and vitamin-rich substitute for pasta.  With a calorie count of only about 40 calories per cup, and richness in fiber, beta carotene, potassium and folic acid, spaghetti squash blows pasta out of the water from a nutritional perspective.  When cooked, the the meat of the squash pulls apart in spaghetti-like strands.  It has a very mild, neutral flavor, so it it a great base for flavorful sauces.  I like to serve it “baked pasta” style with plenty of tomato sauce , some veggie meatballs or veggie ground beef, and a little cheese on top.

italian stuffed spaghetti squash

Italian Baked Spaghetti Squash
Serves 2
You can cut some calories and amp up the health value of a traditional baked pasta dish by replacing the pasta with spaghetti squash.
Write a review
Total Time
45 min
Total Time
45 min
  1. 1 spaghetti squash, cut in half lengthwise and seeds removed
  2. 1 1/2 cups tomato sauce, homemade or store-bought
  3. 6 veggie meatballs or 2 veggie burgers, grilled and crumbled
  4. 4 TBSP grated cheese (mozzarella, fontina, and parmesan are all good choices)
  5. salt and pepper
  1. Heat oven to 425 degrees
  2. Sprinkle squash with salt and pepper, and place cut-side up on a baking sheet. Bake for 30 minutes. Remove from oven and use a fork to tease apart the meat of the squash into spaghetti-like strands, leaving the skin of the squash in tact.
  3. Add half of tomato sauce and veggie meatballs to each squash half and stir to combine.
  4. Top each squash half with 2 TBSP of cheese and return to the oven for 10-15 minutes, until cheese is melted and starting to brown.
  5. Serve immediately.
NomAppetit.com http://www.nomappetit.com/

Easy Homemade Tomato Sauce

Tomato Sauce
Serves 4
This simple pasta sauce is great with pasta or as a pizza sauce.
Write a review
  1. 1 1/2 TBSP margarine or butter
  2. 1/3 cup finely chopped onion
  3. 1 TBSP tomato paste
  4. 1/2 tsp crushed red pepper
  5. 1 tsp dried marjoram
  6. 1 tsp dried oregano
  7. 2 cloves garlic, minced
  8. 1 TBSP tomato paste
  9. 1 28oz can crushed or petite diced tomatos (I prefer San Marzano tomatos)
  10. 6-8 leaves fresh basil, torn
  11. salt and pepper to taste
  1. Heat margarine on medium heat and add onions.
  2. Cook onions for 5-6 minutes until beginning to brown.
  3. Add tomato paste and cook for 3 more minutes.
  4. Add garlic, crushed red pepper, oregano, marjoram, and cook for another 1-2 minutes.
  5. Add tomatoes, salt, and pepper and simmer, uncovered for 15-20 minutes until sauce is slightly reduced.
  6. Remove from heat and stir in basil.
  7. Sauce can be served immediately or refrigerated for later use.
Extra Veggie Version
  1. Add approximately one cup of chopped, sauteed vegetables (such as: zucchinni, peppers, mushrooms, onion, garlic, spinach or fennel). Puree together with tomato sauce in a food processor or blender (so they can't pick them out).
NomAppetit.com http://www.nomappetit.com/