You are here

Spaghetti Squash With Garden Vegetable Sauce

fast.cook's picture
  Spaghetti squash 2 Pound (1 Kilogram, 1 Medium One)
  Olive oil 4 Tablespoon
  Chicken breast halves 3 (Boneless)
  Skinless boneless chicken breast halves 3 , cut in 1 inch dice
  Onion 1 Medium, chopped
  Eggplant 1 Small, peeled and cut into 1 1/2 cm pieces
  Eggplant 1 Small, peeled
  Mushrooms 4 Ounce, thinly sliced (125 Grams)
  Mushrooms 4 Ounce, sliced
  Stalk celery 1 Large, coarsely chopped
  Stalk celery 1 Large, chopped
  Green pepper 2 Ounce, chopped
  Green pepper 2 Ounce, coarsely chopped
  Tomato puree 1 Pound, canned
  Canned whole tomatoes in tomato puree 1 Pound, chopped (500 Gram)
  Tomato paste 3 Ounce (100 Grams)
  Garlic 2 Clove (10 gm), crushed
  Garlic 2 Clove (10 gm)
  Dried basil 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Bay leaf 1
  Salt 1 Teaspoon
  Ground pepper To Taste
  Freshly ground pepper To Taste
  Parmesan cheese 1 Cup (16 tbs), grated
  Freshly grated parmesan cheese 2 Tablespoon

1. Take a large stockpot and add water. Bring the water to boil.
2. In a squash in pot, place spaghetti and cook for 20 to 30 minutes or until soft. Use fork to stab in between.
3. In a large non-aluminium saucepan, heat olive oil over medium flame.
4. Stir in chicken, onion, and eggplant, and cook for 10 minutes or until soft. Keep stirring occasionally.
5. Stir in mushrooms, celery, and green pepper and cook for 4 minutes and until celery is soft.
6. Add chopped tomatoes and puree, tomato paste, garlic, and seasonings.
7. Simmer for 20 minutes or until sauce thickens slightly. Keep stirring occasionally.
8. Remove the bay leaf.
9. When squash is tender and remove from pot with tongs.
10. Slice them in half lengthwise. Discard seeds and pull out squash strands.

11. Take a serving platter and mound squash strands.
12. Sprinkle lightly with Parmesan cheese and serve additional cheese along.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
35 Minutes
Cook Time: 
40 Minutes
Ready In: 
75 Minutes

Rate It

Your rating: None
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 661 Calories from Fat 244

% Daily Value*

Total Fat 28 g42.6%

Saturated Fat 8.4 g42%

Trans Fat 0 g

Cholesterol 98.4 mg32.8%

Sodium 1431.6 mg59.7%

Total Carbohydrates 57 g19.2%

Dietary Fiber 13.5 g53.9%

Sugars 19.9 g

Protein 52 g104%

Vitamin A 42.3% Vitamin C 117.4%

Calcium 58.7% Iron 40.4%

*Based on a 2000 Calorie diet

Spaghetti Squash With Garden Vegetable Sauce Recipe