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Recipe Categories : Main Dish : Baked Spaghetti Squash with Garden Sauce

1 Spaghetti Squash
2 Tbs. olive oil
Finely Chop:
¾ cup peeled eggplant
2 carrots
1 medium onion
1 green or colored pepper
3 Tbs. basil
3 Tbs. fresh oregano
1-2 cloves of garlic Minced
1 ½ cups tomatoes chopped
1 can tomato sauce
dash of salt

Split squash in half; remove seeds and place cut side down in a shallow pan filled with 1 inch of water. Bake squash at 400 degrees for 30 minutes. In a large skillet, heat oil and saute' eggplant, carrots, onion, bell pepper, and garlic until just tender. Add basil and oregano and continue cooking for 3 to 5 minutes. Stir in tomatoes, tomato sauce and salt and bring to a boil. Serve over baked spaghetti squash.
Serves 4.          This recipe is provided by Covered Bridge Gardens


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