A great meal for two! I par boil the squash in the microwave in 10 min increments until semi-soft, then finish off by roasting at 375 for 15 or so minutes. I had some fresh ground sweet italian sausage & started this in the frying pan while adding 2 cloves garlic, small bag of pearl onions, 1/2 diced green onion, 4 oz sliced button mushrooms-- saute all med. heat & add a spash or two of dry red wine. I added fresh oregano, sage, thyme & dry marjoram & parsley, added ground white pepper to taste. Once the wine cooks off added 1 tbsp brown sugar with ~ 2cups seeded, skinned tomatoes and 1 can italian herb tomato paste. I added milk until getting the desired sauce consistency. I seved as suggested here. Freshly grated parmesan on top! What a great pasta alternative (I am putting my husband on a diet w/out his knowing:) Priceless.
This was great! But unfortunately I didn't follow directions about cooking the squash. The squash itself came with a sticker suggesting that I just poke it with a fork and microwave it for 15 minutes. Uh oh! If you're going to try that? Use a *big* fork. LOL. Poof! What was that! Oooo! I get to clean the microwave again! The sauce was excellent and the spaghetti squash was really fun and tasty. Reviewed for the Veg*n Recipe Swap. Check the thread if you want to see the microwave mess! hee hee.
I enjoy this. I did puree the sauce. Because my son enjoys it smooth and some of the ingredients he doesn`t like so if not seen he will eat! Thanks!
Using a 2 1/2 lb squash, I halved this recipe for the most part, but used just 1/3 cup of sliced mushrooms, but other than that the recipe was followed! Easy to make & a nice side dish! Another time I might increase the garlic and/or add some lemon pepper! [Made & reviewed in the Family Picks part of Zaar World Tour 4]