Baked Spaghetti Squash & Sauce
  1. *Microwave or conventional oven options for cooking spaghetti squash follow, as well as baking half or whole squash* If using conventional oven, pre-heat to 400 degrees Fahrenheit.
  2. Lightly brush the inside of each squash half with olive oil and season with salt & pepper to taste; let oil soak in for a few minutes. If baking whole, brush outside with olive oil and poke holes with a fork.
  3. Place the two pieces of squash face down in the baking dish, and place into the oven. Or, place whole squash in a glass baking dish or a cookie sheet.
  4. Bake for 45-60 minutes, or until squash is soft enough to easily scrape out.
  5. Take out of oven, flip over & allow to sit until cool enough to handle. Scrape out the inside with a spoon into a bowl.
  6. FOR MICROWAVE: place each spaghetti squash half “meat” side down in a glass dish, fill with about 1/2 in water, cover with plastic wrap and microwave on high for 7 minutes each half
  7. In a large skillet over medium heat, saute the onion briefly in a little olive oil (about 1 TBS) and then add some water or broth and continue to saute for about 5 minutes or until translucent. This keeps the oil in a safer temperature range and also keeps the onions from burning. Add the garlic, herbs/spices, salt, & pepper to the pan and stir to combine.
  8. Add tomatoes and tomato paste to pan. Bring to boil, then turn down heat and simmer for about 15-20 min. Add zucchini and bell pepper and continue to simmer 10 more minutes.
  9. Use an emulsion blender to blend the sauce, or place it in a blender or food processor and blend until smooth or to your desired consistency. Pour back into pan.
  10. Add kale or spinach, turn off heat and cover for 5-10 min (the steam will be plenty to cook it).
  11. Pour sauce over squash, top with parsley and cheese if desired.