Zesty Tomato Sauce and Roasted Spaghetti Squash

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A delicious vegetarian (or vegan meal) - click "read more" for the full recipe!

Ingredients

• 1 medium spaghetti squash (about 3-4 lbs), halved lengthwise, seeds removed
• 2 slicer tomatoes (I used beefsteak), cut into ½ inch pieces
• 6 cherry tomatoes, quartered
• 1/2 of a small yellow onion, minced
• 1 celery stalk, minced
• 2 dry bay leaves
• 1/3 c fresh basil, minced finely
• 2 tbsp fresh oregano, minced finely
• 2 tbsp fresh thyme
• 2 tbsp fresh curly parsley, minced
• 5-6 cloves of garlic, minced
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice (one small lemon’s worth of juice)
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste
• Red pepper flakes to taste (I used about half a teaspoon)
• About a tbsp of finely grated cheese of your choice. Parmigiano reggiano, mozzarella, or I used Gran Queso Reserve from a local cheese shop – similar to Manchego cheese (OPTIONAL)
• A little more basil for garnish

Directions

1. Pour a tbsp of olive oil on each half of the squash and try to coat all surfaces. Sprinkle lightly with salt and freshly ground black pepper. Roast in the oven for 35 minutes at 450 F.
2. While the squash is roasting, prep the rest of the ingredients, starting with the tomatoes.
3. Add a tablespoon of olive oil to a saucepan on med/high heat and toss in the tomatoes, onions, celery, garlic, basil/oregano/thyme (not the parsley), balsamic vinegar, lemon juice, bay leaves, and just a touch of salt/pepper (seasoning as we go to build flavor).
4. Turn heat down to medium and let the sauce simmer for 10 minutes, covered.
5. Taste and add red pepper flakes to your liking (note that you can always add more later).
6. Simmer for another 10 minutes, covered. At this point your sauce should actually resemble a cohesive sauce.
7. Remove lid and simmer for another 5 minutes or so. Give it another taste. Add salt/pepper as needed or red pepper flake if you want more spice.  Remove bay leaves.
8. At this point the 35 minute cook time for the squash should be done and it should be ready to be filled with the tomato sauce mixture. Equally distribute between the two halves and grate the cheese on top to lightly cover. If you want to make this a vegan recipe or cut the calories/fat, omit the cheese here.
9. Roast at 450 F for another 12-15 minutes and remove from oven.
10. Serve it on the half shell and it makes for easy clean-up. Just mix it all together and add a little parsley at the end for color and extra flavor.

Nutrition (per serving...2 servings total for recipe): 261 calories, 17g carbs, 21g fat (all from olive oil), and 4g protein (calculated with www.myfitnesspal.com/recipe/calculator).