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Spaghetti Squash With Red Beans And Tomato Sauce

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Ingredients
  Spaghetti squash 1
  Tomatoes 3 Large, chopped
  Onion 1 Medium, chopped
  Sweet red pepper 1 Large, chopped
  Reduced-sodium soy sauce 2 Teaspoon
  Cooked red kidney beans/2 cups canned red kidney beans, rinsed and drained 2 Cup (32 tbs)
  Dried marjoram 1 1⁄2 Teaspoon
  Dried basil 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
Directions

Cut the squash lengthwise in half and remove the seeds.
Place the squash, cut side down, in a large baking dish.
Use a fork to prick the skin.
Bake at 350° about 30 minutes or until the squash is tender.
Meanwhile, for the sauce, in a blender or food processor, blend or process the tomatoes, onions, peppers and soy sauce until smooth.
Transfer the mixture to a large skillet.
Add the beans, marjoram, basil and oregano.
Bring to a boil, stirring frequently.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Use a fork to shred and remove the pulp from the squash.
Transfer the pulp to a serving bowl.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Vegetable
Interest: 
Everyday

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