Spaghetti Squash & Tomato-Tuscany Sauce
Spaghetti squash makes for an excellent base in this quick, easy, and healthy recipe! Create homemade gourmet pasta sauce in minutes with tomato sauce and our delicious Italian seasonings.
2 medium spaghetti squash
2 Tbsp. olive oil
1 tsp. Himalayan Fine Mineral Salt
1/4 tsp. 4 Peppercorn Spice Blend (grinder)
1 - 29 oz. can tomato sauce (plain)
1 oz Tomato Powder
Tuscany Spice Blend, to taste
Optional: 4 oz can sliced mushrooms, drained
PREHEAT oven to 375°F.
CUT both spaghetti squash in half and scrape out seeds with a spoon.
BRUSH the inside of each half with olive oil and sprinkle with Himalayan Fine Mineral Salt and a few grinds of 4 Peppercorn Spice Blend.
PLACE each half on a baking pan with the cut-side facing up.
ROAST for 45-50 mins.
PREPARE the pasta sauce while squash is baking. In a medium bowl add the tomato sauce, Tomato Powder, Tuscany Spice Blend, and mushrooms (optional). Mix.
REMOVE spaghetti squash from oven. Use a fork to scrape out the contents (should resemble spaghetti noodles). Serve topped with the seasoned tomato sauce.
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