When I go to a restaurant and have a delicious dish I try to recreate it at home. The first time I had this dish was back home in Harrisburg, Pennsylvania at Cork and Fork. While eating my mom and I were naming all of the ingredients we tasted so that we could figure out how to make it on our own. This is a simple dish that packs a powerful punch. It can be a great side dish or you can add in your favorite protein.

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Spaghetti Squash with Italian Flare

Course Side Dish

Cuisine Italian

Servings

Calories

Ingredients

1 Each Spaghetti Squash
2 Tbsp olive oil
1-2 Each Carrots shredded
1 Each zucchini shredded
1 15 oz can Crushed Tomatoes
1 Clove garlic minced
2 Tbsp tomato puree
1/2 Tsp Thyme
1/8 Tsp salt
1/8 Tsp black pepper
1/4 Cup Parmesan cheese grated for garnish
red pepper flakes to taste, depends on how spicy you like it

Instructions

Preheat oven to 400 degrees.
Cut spaghetti squash in half and drizzle 1 tbsp olive oil over squash. Season with salt and pepper.
Place squash on a baking sheet and bake in the oven for 30-40 minutes or until squash is soft enough to remove the insides with a fork.
While squash is cooking, wash and shred carrots and zucchini.
When squash is done cooking, remove from oven and let cool.
While squash is cooling, heat 1 tbsp olive oil in a pan over medium heat. Add garlic and cook for 1-2 minutes.
Add crushed tomatoes, tomato puree, thyme, salt, pepper and red pepper flakes to pan.
Allow mixture in pan to simmer on stove to let flavors blend.
Once squash has cooled, take a fork and scrape out the inside and place it into the tomato mixture.
Add in shredded carrots and zucchini and cook for 5-10 minutes.
Remove from stove and top with shredded parmesan cheese.