Spaghetti Squash and Veggies in Red Sauce

Squash, squash, and more squash! Here’s a spin on a pasta dish that will help you hit your veggie servings for the day!


  • 4.00 cup, Squash – Winter, spaghetti, cooked, boiled, drained, or baked, with salt
  • 0.75 cup(s), Onion Raw Chopped 1/2 Cup
  • 3.00 clove(s), Garlic, raw
  • 1.00 cup chopped (150g), Green Chopped
  • 1.00 container (9/10 cup (61g) ea.), Tomato Sauce – No Salt Added
  • 1.00 container (7 oz. drained ea.), Chicken Packed In Water
  • 0.50 container (36 olives ea.), Extra Large Ripe Pitted Black Olives
  • 9.00 ounce, Power Greens (Spinach, Kale, Chard) 1.5 lb Bag
  • Spices (to taste): Lawry’s seasoning salt, black pepper, cayenne, italian seasoning, turmeric, dried sweet basil, garlic granules, chili powder
  • Squirt of sriracha to taste


  1. Bake your spaghetti squash – cut in half, take out the seeds, and roast in a 400 degree oven for about 45 minutes, cut side down, or until soft.
  2. Sautee your chopped onions, green bell peppers, garlic, and spices in a crock pot until caramelized.
  3. Add tomato sauce and up to 1 cup of water (depending on how thick you want your sauce). Squirt with sriracha to taste (I love spicy food if you haven’t noticed).
  4. Add chicken and stir all together, letting simmer on low until your spaghetti squash is done.
  5. When the spaghetti squash is finished baking, let cool (enough to be able to handle), then use a fork to get all the “noodles” out of it. Add to your simmering sauce.
  6. Add the power greens and mix until wilted.
  7. Add chopped olives last. Serve up immediately. Makes 4 large servings.

Spaghetti squash

Feel free to add other veggies, spices, or toppings (cheese!?!). Mushrooms would have been really good, but I used the rest up in my Mega Mushroom Waffle for lunch. *sigh*


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