Let’s Spaghetti “Squash” It

Here’s what you will need:

 24 oz-bionature organic strained tomatoes ( no salt added)

1-spaghetti squash ( get a small one)

1-package of shish-kabob ( I got spicy, you don’t have to)

1-lightlife smart vegan italian sausage

 

 

 

 

 

 slice the squash open like this. It has a hard outer-shell (be careful)

use a spoon to remove the seeds.

 

 

 

 

 

 

 

 

 

it should look like this. I added some italian seasoning and rubbed some eevo on

place in an oven safe pyrex dish and bake on 350 degrees. check it in 25-30 mins. Be sure it isn’t burning

 

 

 

 

 

 

 

 

When it is cooked, you should be able to scrape the “spaghetti” part out with a spoon

 

 

 

 

 

 

 

 

 

Sausage should be baked in oven as well and sliced

 

 

 

 

 

 

 

 

add tomato sauce to a large nonstick pot-add 1 cup of water

add spices to your liking

I added the following: McCormick-roasted garlic & bell pepper, sicilian crushed red pepper & garlic, vegetable, mediterranean herb  (all no msg), I also added a pinch of salt

remove shish kabob from stick and rinse-add to pot-let simmer for 10 mins

slice  sausages thinly and add to pot

add spaghetti squash to pot-mix together and let simmer for another 5 mins.

ENJOY!

Categories: Dinner, Vegan Cooking

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