I have to admit this is a copt cat meal from one of my favorite recipes back home. I loved this dish so much that my mom and I went home and decided to recreate it ourselves. Surprisingly, it wasn't that difficult to make. Mangiamo!
Spaghetti Squash with Italian Flare
Yields 4-6 servings
Ingredients:
1 Spaghetti squash
2 tbsp Olive oil
1-2 Carrots, shredded
1 Zucchini, shredded
1 can Crushed Tomatoes
1 clove garlic, minced
2 tbsp Tomato Puree
Thyme, Red pepper flakes, Salt and Pepper to taste
Parmesan cheese to garnish
Directions:
Preheat oven to 400 degrees.
Cut spaghetti squash in half and drizzle olive oil over squash. Season with salt and pepper.
Place on a baking sheet, and bake in oven for 30-40 minutes.
While squash is cooking, wash and shred carrots and zucchini.
Remove squash from oven and let cool.
While squash is cooling. Heat 1 tbsp olive oil in a pan over medium heat. Add minced garlic and cook for 1-2 minutes.
Add crushed tomatoes, tomato puree, thyme, salt, pepper and red pepper flakes to pan.
Allow tomato mixture to simmer on stove to let flavors blend.
Once squash has cooled, take a fork and scrape out spaghetti squash and place in tomato mixture on stove.
Add in shredded carrots and zucchini and cook for 5-10 minutes.
Remove from stove and top with shredded parmesan cheese.