- 1 large spaghetti squash
- 2 tablespoons olive oil
- ½ cup minced shallots
- 1 carrot diced
- 1 bell pepper diced
- 3 cloves minced garlic
- 1 28 ounce can of organic fire roasted tomatoes
- 2 tablespoons of tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- ¼ cup chopped olives (optional)
- 1 handful chopped fresh herbs (we used basil and parsley)
Preheat oven to 375 degrees. Cut the spaghetti squash in half lengthwise. Scrape out the seeds and lightly brush with some of the olive oil. Put cut side down on a parchment lined baking sheet and bake for 40 minutes or until a knife easily pierces the shell.
Heat a sauté pan over medium heat. Add the remaining olive oil. When the oil is hot add the shallots, carrots and peppers. Cook for 6 minutes. Add the garlic and cook for another minute. Add the tomatoes, tomato paste and vinegar. Simmer for 20 minutes.
Use a fork to scrape out the spaghetti squash strands. Fold the squash, chili flakes, olives and herbs into the sauce and serve warm.
Save the seeds and dry roast for a healthy snack.
Add chickpeas, navy beans or mushrooms to make a more substantial main course