Spaghetti Squash with Tomatoes and Spinach

Print Pin

Spaghetti Squash with Tomatoes and Spinach

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings

Ingredients

1 large spaghetti squash
28 oz canned whole tomatoes
1 tsp. blackstrap molasses
1 tsp. dried oregano
1 tsp. dried basil
1/2 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)

Instructions

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.

Sauce

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.

Serving

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 pasta bowls.
Top squash with sauce and season with sea salt and ground black pepper to taste.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition