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Spaghetti Squashwith Tomatoes and Spinach

Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 4 -5


  • 1 large spaghetti squash
  • 28 oz canned whole tomatoes
  • 1 tsp. blackstrap molasses
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. dried marjoram
  • 2 cloves garlic crushed
  • 1 cup onion chopped
  • 1 cup bell pepper chopped (yellow or orange)
  • 8 oz frozen cut leaf spinach
  • 15 oz canned low sodium garbanzo beans rinsed and drained
  • sea salt and ground black pepper (to taste)


Spaghetti Squash

  • Scrub spaghetti squash with a vegetable brush under warm water.
  • Pierce the top side of the squash with a sharp knife several times and place in slow cooker.
  • Cook on high for 3-4 hours or on low for 6-8 hours or until squash feels slightly soft when squeezed with an oven mitt.
  • Carefully remove squash from slow cooker and set aside to cool.


  • While squash is cooling add all remaining ingredients – except garbanzo beans and salt and pepper – to a 5-quart sauté pan.
  • Break the tomatoes apart with the end of a stiff spatula and cook on medium high until sauce begins to boil.
  • Reduce heat to medium/med-low and continue to cook partly covered for 15 minutes – stirring occasionally.
  • Add garbanzo beans and cook partly covered for an additional 15 minutes – stirring occasionally.


  • Cut off the top of squash just below the stem and then slice squash in half lengthwise.
  • Scoop out and discard seeds with a spoon, then use a fork to scrape out the spaghetti-like strands of flesh into 4-5 pasta bowls.
  • Top squash with sauce and season with sea salt and ground black pepper to taste.