Vegetable Red Sauce with Spaghetti Squash

by Joanne on May 13, 2009

This recipe will serve 4


No one except me had ever had spaghetti squash.  Tuesday night would be their official introduction to this tasty alternative to pasta.  But first, we needed a sauce that would pair well with the squash and also the turkey sausage they were eating and the tuna I was having.  Here is our Tuesday night meal.

Spaghetti Squash

 Split squash Length wise and put into the microwave for 8 – 10 minutes depending on size.  Let cool.  When it is cool enough to hold, remove the seeds and use a fork to drag down the length of the squash producing strands that look like spaghetti.  Place in an oven proof dish to keep warm.

 Vegetable Red Sauce


  •  3 TBS Olive oil
  • 1 Medium Onion, chopped
  • 1/2 Green Pepper, chopped
  • 3 cloves of garlic, minced
  • 1 15 oz can Whole Tomatoes
  • 1 15 oz can Italian Style Diced Tomatoes
  • 1 Large Fresh Tomato
  • 1/3 to 1/2 cup Red Wine
  • 10 oz Fresh mushrooms, peeled and sliced
  • 1/2 bag of Baby spinach (about 4 cups, loosely packed)
  • 3 oz Goat Cheese
  • 1/2 tsp each: Oregano + Basil + Marjarem + Thyme / OR use 2 tsp Italian seasoning
  • Salt and pepper to taste

 Heat olive oil on medium high in a large, high sided sauce pan. When hot, add onion and cook 2 minutes. Add pepper, cook 5 more minutes. Add garlic and just stir around, sauteeing no longer than one minute. Add the tomatoes, herbs, and wine, bring to a boil, reduce heat to a simmer and let cook at a simmer, uncovered for 30 minutes.  After 30 minutes or 15 minutes before serving, add the mushrooms.  About 5 minutes before serving, add the spinach and goat cheese and continue until the spinach is wilted and the goat cheese melts into the sauce.  At this point, taste your sauce and add salt and pepper if necessary.

 Plate the spaghetti squash as if you were serving pasta.  Top with your protein.  My parents and Sue had Turkey sausages cooked on the stove top.  I added tuna to my dinner.   Top with sauce and enjoy a healthy meal.


Now for a little tour around Heritage Plantation Pawleys Island, South Carolina….

 My parents house…


 Two of my favorite houses I pass daily on my walks and runs with Shane. They are situated on the waters edge, right beside the Marina.





Speaking of the Marina….



Of course the golf course surrounding the houses on the plantation.



It is a beautiful area and we have had a wonderful time.  Tomorrow’s post will be CEimB so please be sure to check back and leave a comment with fellow CEimBers.

I’ll be surfing everyones blogs this weekend so post some great recipes and tell of some wonderful happenings in your life…I can’t wait to take a look.

Take care.

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  • At 2009.05.13 09:57, Rosie said:

    I have to admit here I have never tried spaghetti squash either, but your dish sure does look wonderful!

    That house is absolutely gorgeous!

    Rosie x

    • At 2009.05.13 11:14, Cathy said:

      I have never tried spaghetti squash before, but this recipe looks so delicious that I have a feeling that will be changing soon! Wow, Pawley’s Island is gorgeous!

      • At 2009.05.13 20:50, annie said:

        I had spaghetti squash only once. I liked it but somehow have not made it since. Your dish looks so delicious… I will have to try it again!

        • At 2009.05.13 21:31, Hélène said:

          Beautiful pictures. Your parents have a very nice home. I like to eat my spaghetti squash with bolognese sauce or a quick garlic, tomato sauce.

          • At 2009.05.14 05:32, jeena said:

            Wow you live in a beautiful place!

            I love the squash spaghetti I will have to try it some time for sure because my hubby loves squash too. I love the vegetables too it is just what I would eat. 🙂

            • At 2009.05.14 19:12, Lori Lynn said:

              Loved the home tour.

              • At 2009.05.14 22:24, cheffresco said:

                I love spaghetti squash – yummy looking recipe!

                • At 2009.05.15 11:50, applec said:

                  Thanks for all your comments. The squash is def. worth a try. But be prepared if you have hardened pasta lovers, they will balk at it a bit.

                  I’d love to hear the results of your spaghet. squash attempts.

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